Taste and use

That's what makes this Sicilian olive oil so special:

• Taste: Das «Cerasuola» Olivenöl ist fruchtig sowie ähnlich scharf und bitter wie das Olivenöl aus dem Canisterwhich is made from different types of olives. It impresses with its balance. Notes of grass and artichokes are perceived on the nose, with hints of bitter almonds and chicory on the palate.
• Quality features: This "green gold" is single-variety: Only "Cerasuola" olives, which are native to western Sicily, are used. In the 2019 sensory test, it received an excellent score of 7.5, which characterizes a complex and very harmonious oil. The decisive factor for the quality of the olive oil is the time of harvest and the processing of the fruit within 24 hours. First they are cleaned and crushed into olive paste together with the stone. This paste is stirred until the oil comes out. It then goes into the centrifuge, where the pure olive oil is cold-extracted. From there, it is pumped into steel tanks and only bottled when required.
• Use: A perfect olive oil for cold dishes. As this oil has also only been decanted and not filtered, it still contains many healthy suspended particles from the olives. It is better not to heat this fruit content, as otherwise valuable ingredients will be reduced. However, if the suspended particles have settled well in the bottle, it can also be used for sautéing. Once opened, the opened bottle should be consumed within 6 months.

Cultivation and ecology

This is how the olives are grown:

• Cultivation method: Biologische Landwirtschaft. Die Produzent*innen von Valdibella bauen die drei lokalen Olivensorten «Nocellara del Belice», «Biancolilla» und «Cerasuola» an. «Cerasuola» ist eine alte Olivensorte, die jedoch immer mit anderen Sorten zusammen angebaut werden muss, weil sie sich nicht selbst bestäuben kann. Geerntet wird jeweils ab Oktober bis Ende Jahr tagsüber von Hand. Die alten Olivenbäume werden zusammen mit Zitrusfrüchten biologisch angebaut.
• Producers: Mario Geloso is a member of the Valdibella cooperative. He took over the oil mill from his father Pietro Geloso. To cover his costs, Mario Geloso receives 11 euros per bottle of olive oil (750 ml) from the Valdibella cooperative. A really good olive oil is such a valuable product that it is often referred to as "green gold". Valdibella uses the "Addio Pizzo" label to declare that they do not pay protection money to criminal organizations.

This is how the price is made up

Cultivation & processing CHF 22.00

• Cultivation and harvesting: Mario Geloso
• Processing: Geloso Oil Mill, Cooperativa Valdibella

Transport & logistics CHF 10.18

• Export and logistics: Valdibella, Galliker
• Fees: Customs, réservesuisse
• Quality assurance: SQTS laboratory
• Packaging: Zurich plant
• Shipping: Post

Procurement & distribution CHF 9.36

• Coordination, communication, online market: Crowd Container