We press liquid gold from the greenest olives

Castelvetrano (also known as Nocellara del Belice) olives are loved all over the world, but they are only grown in the Belice Valley in southwestern Sicily. Castelvetranos are picked when they are young and bright green, which gives them the firm, fleshy texture and mild, nutty-buttery taste they are known for.

At Partanna, we pick each olive by hand to protect the color, flavor, and texture from bruising as well as oxidation. And after picking, we cold-press the olives as soon as possible – within four hours – to maintain the fresh flavor and greenish hue that makes our liquid gold so special.