The attention to the individual phases of the entire production chain is evident in the organoleptic and qualitative characteristics of the oils created: rich in tocopherols, polyphenols and monounsaturated fatty acids, they are characterized by a very low level of acidity, intense aromas and characteristic perfumes. The cultivars, all from their own olives or from companies technically assisted in the supply chain, are Cerasuola, Nocellara and Biancolilla from the province of Trapani, always pressed within a few hours of manual harvesting, exclusively in a continuous cold cycle, simultaneously with discs and hammers with a procedure exclusive created by
Alberto Galluffo.
Olivvs embodies the spirit of history, witness to the presence on the territory of the Elimi and the Phoenicians and their love for the olive tree, handed down to the present day through invaluable health, cosmetic and food benefits. The centuries-old olive trees caressed by the winds coming from the Stagnone lagoon, site of the epic clash between the Phoenicians and the Carthaginians, enhance the unique characteristics of the olives used in the traditional cultivars of the area (Cerasuola, Nocellara and Biancolilla), both in the monovarietal and of the DOP Valli Trapanesi one. Thus, coming from the same historical roots, they are used in every gastronomic creation, thanks to the distinct characteristics of each cultivar and in the admirable balance of the PDO variant. The repeated international recognitions of Olivus are the natural consequence of the level of excellence of this further creation of Alberto Galluffo, always made with the original Alberto method.
Alberto in the Monocultivar Cerasuola: The Cerasuola, decisive and disruptive, with its strength of Olive Oil, with an emerald green color with golden reflections and decisive notes of Sicilian artichoke, has an admirable balance between bitter and spicy and offers intense sensations in a shellfish, carpaccio, bruschetta and meat, through the heady scent of Alberto Monocultivar Cerasuola DOP Valli Trapanesi.
Alberto in the Monocultivar Nocellara: The Nocellara, strong and intoxicating, with a golden color with green reflections, with its unmistakably tasty taste, aromatic of Sicilian tomato leaf, spiced with strong bitter and spicy notes, embellishes the tables of important roasts, legume soups, mixed salad, bread and seasoned cheeses... seasoned with Biological Alberto Monocultivar Nocellara.
Alberto in the Monocultivar Biancolilla: The Biancolilla, delicate and elegant, with its soft taste, with a golden yellow color... with an aroma of velvety Sicilian flowers -"lemon blossom"-, a delicate fruity with light spicy nuances , evoke the image of a table with fresh fish, new cheese, sauces, pastry and a glass of sparkling wine with 3 drops of oil... all made and seasoned with Alberto Monocultivar Biancolilla.
Alberto in the Mitsuyo Blend: The Alberto Mitsuyo Blend is balanced and pleasant, with its harmonious taste, with a golden yellow color with green reflections, with a floral aroma, medium fruity on the palate; it has herbaceous tones of tomato and Sicilian artichoke and is irreplaceable in the kitchen and at the table, always, as a clear example of Sicilian culture and the best tradition of Mediterranean gastronomy: to offer the best to those who love life - their own and that of their loved ones - through cooking, the health and beauty of good things... all made and seasoned with Alberto Mitsuyo.
Alberto in lemon oil
The Alberto condiment, a long life elixir with unique properties, comes from the perfect combination of organic Sicilian olives and lemons. Balanced and elegant, intoxicating and disruptive, it enhances the foods of Mediterranean cuisine and embellishes the art of cooking in the world.
The secret of the seasoning:
- Olive cultivar: “Author's Fantasies” of Organic Sicily
- "Femminello" Lemon -White Zagara- from Organic Sicily
Alberto in chilli pepper oil
Handed down by the American populations since 550 BC, chilli pepper is a food that tells the story of man. Used in all its parts and for innumerable purposes, from color to aesthetics, but above all in the kitchen, it is an aphrodisiac component of food, for every type of dish, and also for desserts and ice creams. Thus, it combines the captivating flavors of southern Italy and the attractive colors of South America, to make the dishes joyful and sparkling.
The secret of the seasoning:
- Organic olives from Sicilian cultivars "author's fantasies"
- Organic Sicilian Chilli
SEPTEMBER
My Sicily, with the complicity of your Virtues, what have I done? An ancient Greek myth tells of 3 dancing nymphs who, happily wandering around the most fertile parts of the world, would have collected a handful of earth mixed with pebbles; under the bluest and clearest sky they would have stopped in 3 different corners of the Mediterranean and would have thrown their handful of earth together with the flowers and fruits that they jealously guarded in their veils.
When their dance became more joyful and elegant, a new land emerged from the sea, colorful and fragrant, rich in all the most prestigious virtues of nature: Sicily.
According to various legends, the Mediterranean island would therefore be nothing more than a gift given by God in a moment of supreme joy. Its innate prosperity, the fertility of its land, the favorable climate for the growth of flora and the richness of the fauna, make it a shining diamond in the middle of the sea for the happiness of the world and its inhabitants. With the complicity of all these exceptional virtues I was able to create something truly unique for you: the “Settembrino” Extra Virgin Olive Oil.
This oil with its sublime essence, intense aroma and slightly spicy flavor is the result of a harvesting process that I have defined as ''Audace'' precisely because it was undertaken in the month of September, a month earlier than usual. Only in our beloved Sicily can all this be done with wonderful results and in full respect of our centuries-old olive trees. The same respect that the Sicilian Luigi Pirandello, Nobel Prize for Literature in 1934, had for the olive trees of his native estate and which he crystallized in a timeless poem:
“How many things will you know, you who do not give up, for three hundred and more years, o dark olive tree, of the winds blowing, and standing here iron, you stand on this solitary slope ... But perhaps it is true that the fugitive wind new you brings, or that you ask him? You know nothing, you think nothing, you see nothing; and you are only for this still alive That if in your rough and twisted trunk these wounds of time were eyes and you were brains in the branches thinking that to live is foolish than to die profit much, you wouldn't have lived three hundred years"
New paragraph
Novello 2022 oil
Directly from the mill freshly milled with the original and unique Alberto Method, the Novello oil is available only for a few weeks at the beginning of the oil campaign each year. A few bottles signed by hand and for a limited period contain the best of the first oil of each campaign: with a decidedly fruity, intense and markedly aromatic flavor of green olives, each annual series is unique and unrepeatable.
XV -whose name already condenses the idea of an ideal eXtra Virgin- is the synthesis of what in my vision must be an Extra Virgin Oil with multiple qualities: the perfect balance of the monocultivar blend of western Sicily reaches its peak for use in the kitchen, thanks to the harmony of flavours, intensity and aromas of the land where it is born. This admirable balance allows XV to be the irreplaceable protagonist in the exaltation of every dish of Mediterranean cuisine.
Permvla
Like a precious pearl jealously guarded and brought to light in its maximum splendor, Permula Extra Virgin Olive Oil embodies the precious characteristics of the characteristic monocultivar oils of western Sicily: Cerasuola, Nocellara and Biancolilla. Three decisive personalities for "made to measure" combinations in the kitchen. To each dish its own. Which is yours?
HISTORIVM
Fruit of the presence on a small plot of land of very ancient olive trees that have been living for over 500 years and offering year after year olives of a singular cultivar variant that cannot be classified among the classic cultivars of western Sicily, Historivm embodies the aura of a unique product that bears witness to the presence on the territory of the Elimi and the Phoenicians and their love for the olive tree, handed down to the present day through invaluable health, cosmetic and food benefits. No more than 80 centuries-old trees provide the limited quantity of olives necessary to produce Historivm: the exclusively manual harvest, immediate transport in ventilated boxes and low-temperature extraction during the day (with the exclusive parallel disc and hammer system, first in the world and developed by Alberto Galluffo to enhance each characteristic of each method) ensure that the decisive character of the oil is manifested with marked hints of tomato and artichoke, giving a very unique Extra Virgin Olive Oil.
VENVS AND SAFE
Venvs et Salvs was born from a simple but unusual intuition: having an exclusive olive tree to produce your own Extra Virgin Olive Oil. Behind the personal care of Alberto Galluffo, each Cerasuola tree is personally "adopted" and awaits to be visited and touched as an expression of nature which will give, once a year, a unique product. Each tree produces a unique batch of olives, from which the oil will be extracted and bottled manually in an exclusive package, personalized with the name of the tree owner and signed by Alberto Galluffo, as a guarantee of the first-person care of the whole productive cycle. A singular and strictly personal gift for yourself or for others, with limited annual availability, to really feel that that Extra Virgin Olive Oil is yours, and no one else looks like it.
THE FLAVORED
The flavored ones are created from a perfect combination of carefully selected oils and an excellent raw material.
Green pistachio from Bronte DOP Coffee 100% Arabica Wild fennel from Sicily
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