DISCOVER
OUR EXTRA VIRGIN OLIVE OIL
Biancolilla
The Extra Virgin Olive Oil Monocultivar Biancolilla is characterized by light fruity and green color with golden shades. It’s excellent for seasoning fish and vegetables dishes and it could be used to preparation of desserts in sostitution of butter and sunflower oil.
Cerasuola
The Extra Virgin Olive Oil Monocultivar Cerasuola is featured by an average degree of fruitness and it has a green-gold color. It’s suitable to season dishes based on meat, soups and salads.
Nocellara del Belice
The Extra Virgin Olive Oil monocultivar Nocellara del Belice is characterised by its medium-intense, herbaceous fruitiness with notes of tomato and almond. In cooking, it is excellent as a raw condiment for fish or vegetable dishes and on grilled meats.
Uprimu
The Extra Virgin Olive Oil Limited Edition ‘Uprimu’ has a medium-intense, herbaceous fruitiness, with notes of green olives and freshly cut grass. Unfiltered, it is ideal for lovers of bruschetta and new oil.
Cultivation
Olive grove cultivation is linked to the Mediterranean climate, characterized from mild winters, hot and dry summers, with precipitation concentrated in autumn and spring. Terrecosta olive groves extend over six hectares with a percentage of fifty-five percent of Cerasuola and forty percent of Biancolilla.
Harvest
Olives are collected during the phenological phase beginning of veraison, when the surface color of olives begins to change from green to purple, to ensure the right degree of oil content, a high polyphenols content and marked organoleptic properties. The olives are hand-picked, so as to preserve the integrity of the drupes and the branches, with the help of electric combs and shakers that help the fruit fall into the nets.
Trasport
Olives are collected from the nets, and then, put into the perforated baskets, which allow the fruit to be aired. This prevents heating phenomena from occurring and to reduce exposure of the internal tissues of crushed fruits at the action of the oxygen. The presence of oxygen accelerate the hydrolytic and oxidative processes that change the quality of oil, preventing our production from attaining the degrees of excellence. Within 12 hours from harvesting, olives are transferred at the oil mill and processed.
Milling
During the processing, at first olives are defoliated and washed, and then cold pressed in the continuos three phases plant. We proceed optimizing time and temperature of kneading, to the advantage of the final quality of the oil obtained. Milling process lasts about forty minutes and takes place at controlled temperatures not exceeding 27°C.
Extration
Extraction and the final separation allow to remove the micro-particles of water and solids from oil, in order to obtain a cleaner final product. Successively, oil is filtered to eliminate the further aqueous micro-particles and then is stored into the stainless steel tank.
Bottling
The bottling is carried out in dark colored glass to preserve the oil from oxidative phenomena due to contact with light. So, our Extra Virgin Olive Oil is born, through only by mechanical processes and with a rigorous control of all phases of production process.
So, our Extra Virgin Olive Oil is born, through only by mechanical processes and with a rigorous control of all phases of production process.
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Producer or packager name
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Sales description
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Product of origin: an Extra Virgin 100% Italian must be obtained exclusively from olives harvested and pressed in Italy
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Cold extraction: Words reserved for extra virgin olive oils obtained at temperatures below 27°C
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Net weight
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Typology of oil
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Nutritional table
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The indication of the site of the production or packaging plant
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Olive harvesting campaign
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The date of minimum durability and production lot
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Preservation method
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1
Producer or packager name
2
Sales description
3
Product of origin: an Extra Virgin 100% Italian must be obtained exclusively from olives harvested and pressed in Italy
4
Cold extraction: Words reserved for extra virgin olive oils obtained at temperatures below 27°C
5
Net weight
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2
3
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5
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Typology of oil
2
Nutritional table
3
The indication of the site of the production or packaging plant
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Olive harvesting campaign
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The date of minimum durability and production lot
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Preservation method
HOW TO BUY
Terrecosta Extra Virgin Olive Oil
Terrecosta Extra Virgin Olive Oil is sold in bottle of 0.25L – 0.50L and 0.75L and in cans of 3L and 5L . Use the contact form to send us your request and receive a quotation.
HOW TO BUY
Terrecosta Extra Virgin Olive Oil
Terrecosta Extra Virgin Olive Oil is sold in bottle of 0.25L – 0.50L and 0.75L and in cans of 3L and 5L . Use the contact form to send us your request and receive a quotation.
Our gift boxes
A simple package containing a quality product that can be donated for various occasions. Inside there are two 0.50L bottle of our extra virgin olive oils chosen from the Biancolilla monocultivar with a delicate taste, the Cerasuola monocultivar with spicy and bitter tips, Nocellara del Belice monocultivar with golden reflections and Uprimu blend obtained from the first olives. Four different flavors to appreciate the quality of our Sicilian extra virgin olive oil.
Choose the ideal combination of oil and give a pleasant taste experience.
Our gift boxes
A simple package containing a quality product that can be donated for various occasions. Inside there are two 0.50L bottle of our extra virgin olive oils chosen from the Biancolilla monocultivar with a delicate taste, the Cerasuola monocultivar with spicy and bitter tips, Nocellara del Belice monocultivar with golden reflections and Uprimu blend obtained from the first olives. Four different flavors to appreciate the quality of our Sicilian extra virgin olive oil.
Choose the ideal combination of oil and give a pleasant taste experience.
+39 388 0964656
Via Pietro Mascagni, 14
Monday – Friday 8am – 6pm
