The oil mill's flagship line, the one that first enhanced the characteristics
of the Nocellara del Belìce olive, reaping international success with fine
, flavorful oils. Geraci oil has accompanied Italians' meals, at home and in restaurants,
for over ninety years.
Monocultivar Nocellara del Belìce
The progenitor of a generation of extra virgin olive oils that follow the path traced by the Geraci label: hand-harvesting, deep and gentle washing, cold extraction and storage in steel silos at a fixed temperature of 15-18c° with the protection of nitrogen, which keeps out oxygen and prevents organoleptic changes.
The original Geraci oil that arrives on the tables of Italians every day.
P.D.O. Valle del Belìce
The area designated for the cultivation of olives for the protected designation of origin is Contrada Donzelle in Partanna, an unspoiled area close to the oil mill.
This is where the olives destined for the production of Geraci P.D.O. Valle del Belìce oil ripen in strict compliance with ministerial guidelines for obtaining this important quality certificate.
Nocellara del Belìce and Bincolilla organic monocultivars
From the confluence of two sister cultivars of the area, Nocellara del Belìce and Biancolilla, both grown without pesticides, comes a very pure organic oil. BIO certification is attested by the certifying body ICEA, demonstrating the Geraci family’s commitment to producing a healthy, environmentally friendly oil.
Agrumolio and Erbolio, agrumi and aromatic herbs of sicily
The oil that surpasses itself and becomes more than a table oil, thus the Agrumolio and Erbolio lines are born. The former flavored with citrus fruits of Sicily and the latter with wild herbs, picked at the moment of their maximum fragrance.
The crushing of citrus fruits and herbs takes place together with the pressing of the respective olives, to blend the two flavors right away and achieve a surprising taste.
Ceramica Geraci, Sicilian Craftsmanship
Art at the table meets ceramics.
Two Sicilian excellences coming together for a collectible oil, an amphora entirely made and colored by hand, with decorations typical of the Sicilian ceramicist tradition. An original gift idea that exalts the craftsmanship of the Island.
P.D.O. Valle del Belìce
The area designated for the cultivation of olives for the protected designation of origin is Contrada Donzelle in Partanna, an unspoiled area close to the oil mill.
This is where the olives destined for the production of Geraci P.D.O. Valle del Belìce oil ripen in strict compliance with ministerial guidelines for obtaining this important quality certificate.
Nocellara del Belìce and Bincolilla organic monocultivars
From the confluence of two sister cultivars of the area, Nocellara del Belìce and Biancolilla, both grown without pesticides, comes a very pure organic oil. BIO certification is attested by the certifying body ICEA, demonstrating the Geraci family’s commitment to producing a healthy, environmentally friendly oil.
Agrumolio and Erbolio, agrumi and aromatic herbs of sicily
The oil that surpasses itself and becomes more than a table oil, thus the Agrumolio and Erbolio lines are born. The former flavored with citrus fruits of Sicily and the latter with wild herbs, picked at the moment of their maximum fragrance.
The crushing of citrus fruits and herbs takes place together with the pressing of the respective olives, to blend the two flavors right away and achieve a surprising taste.
Ceramica Geraci, Sicilian Craftsmanship
Art at the table meets ceramics.
Two Sicilian excellences coming together for a collectible oil, an amphora entirely made and colored by hand, with decorations typical of the Sicilian ceramicist tradition. An original gift idea that exalts the craftsmanship of the Island.
Monocultivar Nocellara del Belìce
The progenitor of a generation of extra virgin olive oils that follow the path traced by the Geraci label: hand-harvesting, deep and gentle washing, cold extraction and storage in steel silos at a fixed temperature of 15-18c° with the protection of nitrogen, which keeps out oxygen and prevents organoleptic changes.
The original Geraci oil that arrives on the tables of Italians every day.
