Technical Information

At Magamila, quality is our utmost priority. Here you can find more detailed information about our oil, from its harvesting techniques, to its production.

Cultivar: A blend of the three types of olives: Nocellara Etnea (75%), Biancolilla and Cerasuola (25%).

Production Zone: Magamila (center of Sicily)

Region: Sicily

Average altitude of olive groves: 100m-400m above sea level.

Harvesting period: October

Maturation state: At first sight of ripeness.

Method of harvest:  By hand.

Smell and Taste: The sensory analysis performed on December 2021 describes it as a balanced olive oil, characterised by medium fruity, green, bitter, and spicy qualities with notes of fresh herbs, tomatoes and artichokes.

Filtration: Natural decantation.

Extraction: Cold Extracted

Sanitary control system: Haccp – Organismo di Controllo Suolo e Salute – Ministero delle Politiche Agricole

Characteristics: It is (668mg/kg) of polyphenols. (0.2g/100g) acidity.

Beyond the indication of high quality, the health benefits of polyphenols are numerous. Being an oxidant, they are particularly important for reducing bad cholesterol, blood sugar, and can act as a prevention for serious illness. Finally, its low acidity is an indicator of it being extra virgin.

: Certified as 100% Organic from “Suolo e Salute”.

P.G.I.: Protected Geographical Indication (certified by Istituto Vini ed Oli di Sicilia)

Expiration date: 24 months post bottling.

Allergies: 100% vegetarian and does not contain gluten.

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