The olive-grove surface is a unique piece of about 25 Ha.

The cultivars are the typical ones of our zone:

• Cerasuola
• Biancolilla
• Nocellara del Belice

The harvest begins around mid-October and lasts one month. The altitude, together with the anticipated harvest, guarantee an optimal quality both in organoleptic and storage terms. During the harvest, olives are gathered into small bored boxes in order to avoid mashing, and to guarantee constant ventilation. Olives are then crunched the same day of harvest and the extraction system is mechanical and kept "cold" (below 27°c).

The extracted oil is soon placed in steel silos. After a while it is bottled without any other treatment or filtering. The goal is to preserve all its natural characteristics. The eventual presence of sediments is the best guarantee of a unsophisticated product. The bottled oil is then stored away from heat sources and light.

The extra virgin olive oil "Masseria Rossella" is of a glittering yellow, with golden glares and green nuances. The perfume is herby, intense and fragrant with tomato spoors. The taste is full, resolute, fruited, spicy with a pungent and insisting aftertaste. Our olive oil, used crude as dressing, will enhance salads, soups, vegetables and legumes. Try it on grilled fish or just with bread.