Explore the quality
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Elevate your kitchen and simplify your life with a Magnifico Extra Virgin Olive Oil. Learn about the benefits and quality of our product.

Our Extra Virgin Olive Oil

Magnifico is produced from centuries-old olive trees located in our countryside in the Mazara del Vallo area, in Western Sicily (province of Trapani). It is obtained from the cold pressing of a blend of the traditional local varieties of Biancolilla (20%) and Nocellara del Belice (80%) olives, which give it an intense and fruity aroma and taste, unique in the Italian panorama. The pressing takes place within 24 hours from the harvest, between the end of October and the beginning of November. Since this is a freshly extracted oil, in the first few weeks you will notice a slightly spicy taste, which will gently fade over time. Suitable for seasoning all types of dishes, it is particularly indicated in the typical recipes of the Mediterranean diet and just a few drops are enough to flavor any dish in the best possible way.

Our Olives

The unique Magnifico blend of Nocellara del Belice and Biancolilla varieties creates a harmonious balance of taste. Nocellara del Belice has a deep-rooted history, dating back millennia. Ancient olive press stones found at the archaeological site of Selinunte, an ancient Greek city in Western Sicily, indicate widespread cultivation of Nocellara olives as early as the 5th century BC. These olives, traded with Magna Graecia (now corresponding to southern Italy), flourished in Sicily's fertile valleys near the Belice and Modione rivers. 

Notably, Nocellara del Belice is the sole Italian olive, out of over 550 varieties, to hold dual protected designations of origin for both oil and table olives. 

Biancolilla olives, growing on self-fertile trees, naturally aid in pollinating Nocellara del Belice trees, which rely on external pollination. Biancolilla also stands as one of the oldest cultivars still cultivated in Western Sicily. Its name likely originates from the coloration of its fruits, transitioning from green to reddish-purple during ripening.

What are the health benefits of Olive Oil?

Much more than a condiment, extra virgin olive oil is increasingly regarded as a functional food—a natural product with scientifically recognized health benefits. Numerous clinical studies, including those published in The New England Journal of Medicine and supported by the landmark PREDIMED study (Prevención con Dieta Mediterránea), have demonstrated that a daily intake of high-quality extra virgin olive oil significantly reduces the risk of cardiovascular disease, type 2 diabetes, and inflammation-related illnesses. These benefits are largely attributed to its high content of monounsaturated fatty acids (particularly oleic acid) and polyphenols, potent antioxidant compounds found in abundance in our local Sicilian varieties.

Nocellara del Belice, in particular, is renowned for its exceptional concentration of phenolic compounds—especially oleuropein, hydroxytyrosol, and tyrosol—which play a vital role in neutralizing free radicals and protecting cells from oxidative stress. This variety is also notable for its higher-than-average levels of vitamin E, which contributes to skin regeneration and immune system support.

Meanwhile, Biancolilla, with its delicate, floral profile, is lighter in polyphenols yet rich in chlorophyll and carotenoids, which give the oil its golden-green hue and offer anti-inflammatory and hepatoprotective properties. The combination of these two cultivars yields not only an elegant sensory experience, but also a synergistic blend of health-promoting compounds.

Studies conducted by the University of Palermo and the Istituto di Scienze della Vita della Scuola Superiore Sant’Anna of Pisa confirm that Sicilian oils—especially those produced from centuries-old groves, cultivated without chemical inputs and pressed within hours of harvest—show a polyphenol content well above the European average. This is precisely the case of our olive oil, crafted with care and pressed within 24 hours from hand-picking in late October.

This high concentration of natural antioxidants not only confers a slight peppery aftertaste, a mark of freshness and authenticity, but also supports the EU health claim that olive oil polyphenols contribute to the protection of blood lipids from oxidative stress (EFSA Journal, 2011).