The extra-virgin olive oil is "Sfizio"

THE FACTORY

Since many generations the Nobile factory works with success in the olive cultivation sector, obtaining guaranteed quality products of certain origins. The olive production is obtained with techniques that respect the natural cycles and metabolisms, and that completely exclude the use of chemical products. The Oil-Mill rises in the ancient center of Rosolini, in the heart of the feudal village where still today survive very well conserved tracks of the ancient rural civility and monuments of great archeological interests. Today is the factory able to conciliate the recent production technologies with the quality judgments that distinguish a biological extra virgin olive oil , by adopting proceedings of controlled quality, hygienically safe, and approved by the most authoritative certification institutes (AMAB).

EXTRA VIRGIN OLIVE OIL

The final rinsing with clear stream water , the "cold squeezing process" and the separator's carefull cleaning process are determinating factors to obtain an oil with elevated colour, taste and smell features. "Extra virgin olive oil produced with biological agriculture"

GASTRONOMIC QUALITY

Our extra virgin olive oil, rich in taste and smell, is able to dress every kind of dish, cooked or not. His merits are far more than the simple pleasure. His features are known since many centuries and the dietists of all the world advise it as the best vegetal flavour. The extra virgin olive oil is not only the most digestible among the existing oils, it is even the most rich in nutritive values; we can say that his chemical composition is similar to the chemical composition of milk.-Recently the olive oil has attracted the attention of dietists and nutritionists from everywhere in the world by qualifying himself as the most important element of the so called "mediterranean diet".It completes a healty alimentation based on bread, pasta, fruit and vegetables and fish wich is able to remove the risks of heart diseases (infarct).We reccomend the use of Nobile's extra virgin olive oil not only for crude dishes, where this oil expresses the best of it self, but even in all that cooking applications where long cooking times and fryes request a kind of oil that resists for long at high temperatures.The highest quality level is reached by taking particular care on the manufacturing. A) The crop method of the olives:The crop is strictly hand-made to guarantee a high quality oil, how handed us down by our fathers B) The olives crop times:We select only the olives that are gathered before their complete maturation (a very important factor to obtain an extra virgin olive oil of quality and low acidity). C) The olives transport:It is also important to transport the olives in special boxes that avoid their heating and fermenting, wich are the reasons of the formation of moulds. D) The certificated quality of the manufacturing implants:The Nobile Oil-Mill uses an entire repart exclusively for the manufacturig of the olives that come from certificated biological coltivations.

Prize:

-CIBUS 2002, Salone Internazionale dell’Alimentazione - 1° Classificato per l’Olio Extra Vergine di Oliva categoria Fruttato Delicato

-CIBUS 2004, Salone Internazionale dell’Alimentazione - XIII Concorso Internazionale Leone d’Oro dei Mastri Oleari, Diploma di Gran Menzione per l’Olio Extra Vergine di Oliva categoria Fruttato Medio

-SOL 2004, Salone Internazionale dell’Olio d’Oliva, Vergine e Extravergine - III Concorso Internazionale Sol d’Oro – Gran Menzione per l’Olio d’Oliva Extravergine Fruttato Leggero

-SOL 2004, Salone Internazionale dell’Olio d’Oliva, Vergine e Extravergine - III Concorso Internazionale Sol d’Oro – Gran Menzione per l’Olio d’Oliva Extravergine Fruttato Intenso

-Guida agli Extra Vergini 2004 – 3 Olive all’ Olio Extravergine di Oliva Nobile Biologico

-CIBUS 2005, Salone Internazionale dell’Alimentazione - XIV Concorso Internazionale Leone d’Oro dei Mastri Oleari, Diploma di Gran Menzione per l’Olio Extra Vergine di Oliva categoria Fruttato Delicato

-CIBUS 2006, Salone Internazionale dell’Alimentazione - XIII Concorso Internazionale Leone d’Oro dei Mastri Oleari, Diploma di Gran Menzione per l’Olio Extra Vergine di Oliva categoria Fruttato Delicato

-2006 - 7° Concorso Nazionale Oli Biologici – “L’Orciolo d’Oro”

-2007 – 8° Concorso Nazionale Oli Biologici – “L’Orciolo d’Oro”

-5 Gocce 2007 – Valutazione dell’Eccellenza all’Olio del raccolto 2006>

EXTRA VIRGIN OLIVE OIL'S BIOCHEMICAL SPECIFICATIONS

Like all the oils, olive oil is part of a large group called fat lipids made up of carbonium, oxygen and hydrogen who unroll in our organism many life-important functions:-Oils have an energetic function, they are structural components of the cells during the adsorption of some vitamins (A,D,E,K), they limit the heat dispersion by thermically isolating our body.-Unlike animal fats, olive oil does not favor the increasing of cholesterine and contains in quantity linoleic, linolenic, palmitic and stearic acids.-In olive oil, beside fat acids, is even present a small group of substances which have important features like reducing the formation of free radicals and prevent the intestinal absorption of cholesterine and lowers its levels.-In the end olive oil influences even positively on the blood pressure and it has been also discovered that it has a protective function against tumors.