The Camolio Farm in Sicily and its production of olive oil
Family tradition handed down from generation to generation and experience acquired over the decades in the production of olive oil is the best guarantee for the final consumer .
The Sicilian farm Camolio
5 hectares of land near Motta S.Anastasia (T), situated in a slightly hilly position in an enchanting valley surrounded by the Finita gorge, comprising young plants of the following varieties; Nocellara Etnea, Moresca and Tonda Iblea. The trees are well irrigated and pruned every year. As regards quality, the farm adheres to the Regional project " Improvement of quality and environmental impact in the production of edible oils and olive oil Reg (CE) n. 1334/02 "
The olive harvest and our olive oil production
The olives are picked (only by hand), taken to the press and pressed on the same day for maximum guarantee of the conservation of the organoleptic properties of the oil. The pressing takes place in a traditional press that allows the oil to maintain smell, taste and colour for a long time. The oil is preserved in stainless steel containers, kept in a cool place without any sudden temperature changes – the average temperature is 15°C.
The Sicilan agricultural company Camolio offers some special products exclusively for online purchase.Browse our catalogue and do not hestitate to order our products by filling in the online form or via fax. You will immediately be contacted by our staff either by phone or e-mail to confirm your order.
Choose from two kinds of oil: Decisivo (strong taste) and Delicato (delicate taste).
We would like to point out that the tin container is advised if the oil is to be despatched - look at the postage prices below
extra virgin olive oil decisivo (strong taste) for more discerning palates that adore a strong taste and smell. A totally balanced and harmonious oil which, used raw, is perfect for dishes in which the smells and flavours need to be highlighted. A trickle of olive oil gives that herby scent to first courses based on red sauces, cooked vegetables. The hint of green tomato enriches salads and tomato pizza.
extra virgin olive oil il trionfo for more discerning palates that adore the fragrance and flavour of olive oil. A totally balanced and harmonious oil which, used raw, is perfect for dishes in which the smells and tastes need to be highlighted. A trickle of olive oil gives that herby scent to first courses based on red sauces, cooked vegetables. The hint of green tomato enriches salads and tomato pizza.
Box of 12 1-litre bottles
extra virgin olive oil il trionfo for more discerning palates that adore the fragrance and flavour of olive oil
Box of 12 0.75 cl Bottles
extra virgin olive oil il trionfo for more discerning palates that adore the smell and taste of olive oil.
Box of 12 0.50 cl bottles
extra virgin olive oil il trionfo for more discerning palates that adore the scent and taste of olive oil.
Camolio natural olive oil soap
An old traditional Sicilian product. A unique soap because it is 100%natural without additives, colourings and added perfumes based on pure olive oil. Delicate and fresh it is a natural moisturizer for dry skin
Production process from the tree to the oil
The processing of olive oil, which is at the base of the Mediterranean diet, consists of several stages from hand picking to cold pressing. Read how Camolio oil is created with cold pressing in our traditional olive press
Olive harvesting takes place from the end of October to January depending on the climate and the latitude of the olive trees. This phase is essential and delicate because if the olives are not picked at exactly the right moment they may be bruised. Hand picking, called stripping, is the best way even though it is very slow and expensive because it ensures that the olives are not damaged. At our farm we have always carried out the picking by hand or by combing, which means raking the branches with wooden rakes to cause the ripe olives to drop in order to obtain a flawless, organoleptic oil with a low level of acidity
The olives arrive at our press “Emanuele” immediately after being picked and they are prepared for pressing. The dust, twigs and leaves are removed and after being washed in cold water, they are placed on a vibrating grill to get rid of excess water and any other impurities
The olives are uniformly crushed without raising the temperature because heat may spoil the quality of the oil. For this reason IL TRIONFO olive oil is obtained by using traditional methods. Crushing produces a paste which is neither lumpy nor too smooth and if you touch it you can feel fragments of the olive stones
Extra virgin olive oil is obtained by a single pressing which lasts about half an hour. The residue, which is called sansa, is removed and given a different kind of processing to obtain sansa oil. We have chosen not to produce this kind of oil because of its low quality. The best oil is that produced in a single pressing. For every hundred kilos of olives, an average 15-20 kilos of olive oil can be produced compared to 80-85 kilos of sansa. This is the reason why IL TRIONFO extra virgin olive oil is a top quality product because it is made with methods that are more expensive but that guarantee its authentic and unique qualities: Quality without compromise
IL TRIONFO olive oil and its characteristics
Family tradition handed down for generations and the experience acquired over the decades in the production of olive oil is the best guarantee for the final consumer
Our olive oil prodution
"IL TRIONFO" olive oil is a top quality local product and can be purchased directly from the producer. We produce two kinds of olive oil (strong and delicate) by differentiating the harvesting times. From October 15 - 31, from the harvest of Nocellara Etnea with a small amount of moresca (which has a pollinating function), we obtain the stronger tasting oil with characteristic organoleptic properties. It has a strong fruity taste with pleasing sensations of grass and green tomato and an interesting bitter, spicy hint. A totally balanced and harmonious oil which, used raw, is perfect for dishes in which the smells and flavours need to be highlighted. A trickle of olive oil gives that herby scent to first courses based on red sauces, cooked vegetables. The hint of green tomato enriches salads and tomato pizza.. The harvest from 1-15 November of Nocellara Etnea with a higher percentage of Moresca produces a lighter oil with pleasant fragrances of leaves, almonds, green apple and other fruit; the taste is harmonious, prevalently sweet with a sharp, spicy undertone . The light fragrance makes it suitable for delicate dishes in order to bring out, but not smother, the flavours of dishes such as fish, antipasto, white or boiled meat. The oil contains a low number of peroxides which protects the oil from oxidisation and has a low level of acidity usually around 0.25. The oil from our farm has an unusually fruity taste due to the fact that the harvest takes place from October 15 to November 15
Do become our customer!
The first advantage is the price which only we can offer you because we produce the oil and sell it ourselves
The second advantage is the special quality of our product. You will be pleasantly surprised by its fruity taste which usually wins over the consumer .
The third advantage is the convenience of receiving the oil directly at your home in a very short time, paying by cash on delivery. You can choose from different packaging, from 3-5 litre cans (which we advise if the oil is to be despatched) to 0.50 cl, , 0.75 cl and 1-litre bottles
How to buy our extra virgin olive oil
If you wish to become our customer, just fill in the order form. We are sure that you will become one of our loyal customers who regularly order and enjoy Camolio oil.
If you are a restaurant-owner or intend to sell our products, contact us.
Extract from the book ‘olio’ regarding Camolio extra virgin olive oil Guide to Italian oil by the 'Associazione Italiana Sommelier dell'Olio
Golden green colour. Rich in fruity fragrances immediately followed up by undertones of olive, musk, grass, tomato and green pepper. Pleasing balance of sharp and spicy; hints of almond, artichoke and walnut. The olives are picked early using the stripping method, around October 25 and are milled immediately by cold pressing. The oil is unfiltered and is an excellent dressing for slices of roast beef, bruschette, pizza or raw vegetables.