Azienda Olivicola Di Gregorio
Brand's website: Azienda Olivicola Di GregorioMeet the Producer: Azienda Olivicola Di Gregorio
A Personal Friendship from the Heart of Sicily
I don’t just import this oil. I bring it to you because I know the hands that made it. My friends at Azienda Olivicola Di Gregorio manage a rare mono-estate treasure in Contrada Gallizzi, Agro di Enna. In a world of blended oils and mysterious origins, this is a breath of fresh Sicilian air.
The Di Gregorio Standard: From Tree to Bottle
What makes this oil special is not just the volcanic soil of Enna. It is the obsessive precision the Di Gregorio family applies to every single drop. Every olive is grown on their own land and pressed in their private mill.
Precision and Early Harvesting
The secret to the intense, green-gold hue and high polyphenol count (the healthy soul of the oil) is the timing. The family begins the harvest in early October, selecting olives at the exact moment of veraison, or color change. This early ripening ensures a fresh, vibrant fruitiness that mass-produced oils simply cannot match.
The secret to the intense, green-gold hue and high polyphenol count (the healthy soul of the oil) is the timing. The family begins the harvest in early October, selecting olives at the exact moment of veraison, or color change. This early ripening ensures a fresh, vibrant fruitiness that mass-produced oils simply cannot match.
The 24 Hour Rule
Speed is the enemy of oxidation. Within 12 to 24 hours of being hand-picked into ventilated crates, the olives reach the family’s state-of-the-art continuous-cycle mill. They are washed, defoliated, and gently prepared for extraction without ever touching a chemical solvent.
Speed is the enemy of oxidation. Within 12 to 24 hours of being hand-picked into ventilated crates, the olives reach the family’s state-of-the-art continuous-cycle mill. They are washed, defoliated, and gently prepared for extraction without ever touching a chemical solvent.
True Cold Extraction (under 27°C)
Using a horizontal centrifuge, or decanter, the pure oil is isolated while strictly maintaining a temperature below 27°C. This Cold Extraction is the only way to protect the delicate vitamins and antioxidants that make Sicilian oil a superfood.
Using a horizontal centrifuge, or decanter, the pure oil is isolated while strictly maintaining a temperature below 27°C. This Cold Extraction is the only way to protect the delicate vitamins and antioxidants that make Sicilian oil a superfood.
Bottled Only for You
Most importers buy pre-bottled stock that sits in warehouses. At Di Gregorio, the oil rests in temperature-controlled stainless steel silos. To ensure absolute freshness, they bottle the oil only at the time of my order. This minimizes sedimentation and ensures that when the bottle reaches your kitchen in Prague, it is as fresh as the day it was pressed in Enna.
Most importers buy pre-bottled stock that sits in warehouses. At Di Gregorio, the oil rests in temperature-controlled stainless steel silos. To ensure absolute freshness, they bottle the oil only at the time of my order. This minimizes sedimentation and ensures that when the bottle reaches your kitchen in Prague, it is as fresh as the day it was pressed in Enna.
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Premium Extra Virgin Olive Oil - 2025 Harvest
Guaranteed Quality from the Di Gregorio Farm This premium, single-estate oil features lab-verified acidity (≤ 0.3%) and low peroxides (< 10 mEq O2/kg).
Sicilian Premium Extra Virgin Olive Oil – 2025 Harvest – 5L Value Tin
Guaranteed Quality from the Di Gregorio Farm This premium, single-estate oil features lab-verified acidity (≤ 0.3%) and low peroxides (< 10 mEq O2/kg).
3 190 Kč
/ pcs
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