Terra Surti
Our
Land
Where the Terra surti olive oil is born
The altitude, the exposure to the sun, the calcareous soil and the microclimate are important elements for
the final quality of the olive oil. The Casal dell’Olio Terra Surti owes its name to the ancient name of Sortino,
a small village at the foot of the Hyblaean Mountains, in the upper valley of the Anapo.
The cultivation of the olive tree, which was born about 6000 years ago in Asia Minor, has accompanied the development of all the great civilizations of the Mediterranean basin, united in recognizing its divine characteristics.
In ancient Greece, the olive tree was the sacred plant of the goddess Athena, who had given it to men, while the Egyptians attributed to Isis, goddess of fertility and magic, the gift of the tree and the teachings on its use.
In ancient Rome the olive tree was a sacred plant dedicated to Minerva, but according to Diodorus Siculus it was Mercury, god of eloquence and commerce, who taught men the art of cultivating this tree. Today, science confirms what the ancients had already understood: olive oil is a gift from heaven, a true elixir of long life.
OUR OLIVE OIL
Sicily to savor
THE TECHNIQUES
Extraction is carried out by pressing at a temperature of 27°, and is therefore defined “cold extraction“. Storage takes place in steel silos, in the absence of oxygen, at a controlled temperature.
THE EXTRAVIRGIN OLIVE OIL
The Terra Surti EVO oil has a unique and harmonious taste, strong and pleasant aromatic charge, result of the careful selection of different cultivars native to the Valley of the Anapo and Hyblaean Mountains.
OUR COMMITMENT
We are grateful and respectful of our land, for this we minimize the environmental impact in every phase of our olive oil production process, recycling its waste
THE PRODUCTION PROCESS
From research to table
Selection
Harvesting
Milling
Extraction
Bottling
Storage
THE SELECTION
OF LOCAL CULTIVAR
The Terra Surti EVO oil has a unique and harmonious taste, strong and pleasant aromatic charge, result of the careful selection of different cultivars native to the Valley of the Anapo and Hyblaean Mountains.
HARVESTING
BY HAND
The olives harvesting, carried out by hand or using pneumatic combs so as not to damage the fruit, takes place respecting the different ripening times of the various cultivars.
MILLING
BY 24 HOURS FROM THE HARVESTING
The milling takes place within 24 hours of collection, using disc or hammer mills to enhance the characteristics of the oil.
EXTRACTION
COLD EXTRACTION
The extraction is carried out by "cold" pressing, the only one that preserves nutritional characteristics, minerals, vitamins and antioxidant properties of the product.
BOTTLING
AT THE ORDER
Terra Surti oil is bottled only when orders are placed, to preserve its unique and balanced taste, and its aromatic charge.
STORAGE
The extravirgin olive oil is stored in stainless steel silos under nitrogen, in the absence of oxygen, at a constant and controlled temperature.
