Extra virgin olive oil

Modus Olei



Cerasuola (80%), Nocellara del Belìce (10%), Biancolilla (10%)


COLD EXTRACTION within 20 hours from hand harvest, 16% yield

STORED in stainless steel tins under nitrogen

BOTTLE with anti-refill cap, anti-stain label


We love smelling the heady scent of freshly pressed oil, which is always a thrill every year, at every milling.

We head to the mill every year, excited to smell and taste the aroma and the flavourful symphony of this wonderful product.

The extra virgin olive oil MODUS OLEI, a blend of Cerasuola, Nocellara del Belìce and Biancolilla olives, is produced in the area around Alcamo, at an altitude of 300 metres.

Our idea is to produce a totally natural oil, without using any chemicals or any invasive post-extraction human intervention.

After choosing the right degree of ripeness (start of veraison), we mill the olives within 12-20 hours of harvesting, ensuring that the oil is stored in stainless steel containers of a maximum of 1000 litres under nitrogen, an inert gas that prevents contact with oxygen, which would result in oxidation.

We perform micro-bottlings based on our customers’ requests. This process, which is carried out with meticulous care by introducing small amounts of nitrogen into the bottle, allows us to reduce oxidation and always ensure maximum freshness while having full control over quality.

Olive Grove


Our olive grove is located in the Alcamo area 3 km from the sea as the crow flies. Here we grow olive trees of the Cerasuola, Nocellara del Belìce and Biancolilla varieties that we use to produce our blend of extra virgin olive oil. Harvesting is usually carried out between mid-October and early November, as soon as the olives enter the veraison stage. The olives are pressed within 12-24 hours of harvesting and the extracted oil is stored in stainless steel containers under nitrogen to preserve the quality of the raw material.