Oils

Olio Bello's award-winning, organic, estate-grown and pressed extra virgin olive oil is made from hand picked and pressed premium olives.

This olive oil is fruit of a careful selection of the best extra virgin olive oils from west - central Sicily, that is designated as a Protected Designation of Origin (by the European Union), Val Di Mazara that goes from Palermo to the west part of Agrigento province

Only the highest quality olives from Apuglia region of Italy, hand-picked and cold pressed, yield the golden color and fine flavor of Colavita Apuglian Extra Virgin Olive Oil, awarded the D.O.P.certification. The smooth texture of this gentle oil makes it ideal for fresh salads and vegetables as well as meats and sauces. Although it is now the prime cooking fat of Italian cuisine, the use of olive oil only became widespread in northern Italy after the Second World War; prior to that it was just used in salads, never in cooking. The olives for making oil are harvested in November, December, and January, before they are ripe. They are collected by pickers, either with large wicker baskets, or by spreading large nets around the base of each tree and shaking it. As soon as they are harvested, the olives are taken to the frantoio - or mill - where the oil must be extracted within a week.