• Olio Extravergine di Oliva Biologico LINEA LORENZO N. 3 D.O.P. "Val di Mazara" , 500 ml Condimenti Premiati Oleifici Barbera
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Premiati Oleifici Barbera

Extra virgin olive oil Organic Line Lorenzo # 3 D.O.P. "Val di Mazara", 500 ml

€22.50 EUR
€22.50 EUR
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Lorenzo N. 3 -D.O.P. "Val di Mazara" is produced by "Biancolilla" olives, by organic agriculture, grown at over 700 meters high in the high hill.

The "biancolilla" to these altitudes expresses the maximum content in aromatic and polyphenol substances. The result is an oil of great harmony, from the fruity and balanced fruity, to be combined with all vegetables or fresh cheeses. For its herbaceous perfume combined with an unexpected sweetness, it goes perfectly to the kitchen based on both raw and cooked fish.

"Manfredi & Figli S.p.A." It is today one of the most advanced olearia on the international scene, whose excellent products are obtained and bottled according to the highest quality and hygienic food standards. Editing and production are guaranteed by the most important international certification systems: ISO 9001, ISO22005: 2007, BRC certified (British Retail Consortium), IFS Certified (International Food Standards).

The historic headquarters is located in via Emerico Amari in Palermo, to which, in 2003, a modern production plant was added in the sunny and enchanting custonaci, in the province of Trapani.

The latter was built and equipped with the technologically more advanced production systems, and is divided into three operational nuclei: the storage area, the experimental oil mill, the deposit. The storage warehouse of the finished product is entirely thermocondered, it houses large silos at the controlled temperature of 18 ° C where the oil is kept under nitrogen against oxidation, and its storage capacity amounts to about 7,000 quintals. Next to the storage area we find the packaging room: four fully automated lines, each reserved for the packaging of the oil in bottle, tin and ceramic.

Also in this phase, the use of nitrogen is wave to ensure a keeping of the product at the highest levels and optimal conservation over time. The experimental oil mill, first in its kind worldwide, is hosted in the second building: a completely revolutionary system who makes experimentation his strong point.


All the preparation phases of the olives - selection, cleaning and crushing - take place in an external area, so as to maintain absolutely uncontaminated the internal room where the gramulation takes place, the most delicate phase.
As regards the crushing phase, no other company in the world can boast four different systems for olive milling: break -in, hammers, opposing stone rollers and pitting. Finally, the third building, where the temperature is automatically adjusted to 18 ° C for 365 days a year, is intended for the filing of the finished product and packaging.

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