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SILVA COMPANY

SILVA COMPANY

SHOP ONLINE

SHOP ONLINE

SILVA s.n.c.
di Capizzi R. e f.lli
S.S. 290 km 45.7
94010 Calascibetta (EN)

+39 0935 33268
​​

 

SILVA s.n.c.
di Capizzi R. e f.lli
S.S. 290 km 45.7
94010 Calascibetta (EN)

+39 0935 33268
​​

 

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For informations: info@frantoiosilva.it | 0935 33268

We use most modern technological means to offer our customers an extra virgin olive oil of excellent quality. We preserve traditions of the past with a vision always projected towards the future.

We use most modern technological means to offer our customers an extra virgin olive oil of excellent quality. We preserve traditions of the past with a vision always projected towards the future.

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www.frantoiosilva.it @ All Right Reserved 2021 | Website created by Flazio Experience ​

www.frantoiosilva.it @ All Right Reserved 2021 | Website created by Flazio Experience ​

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Oil olive, olio extra vergine, sicilia, siciliano,multicultivar

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Our extra virgin olive oil Sicanum is a multiculvicar, derived from Nocellara, Belice, Moresca, Tonda iblea, Giarraffa and Biancolilla, all quality if olives typical of the sicilian interland. this mixture gives the oil a marked sensorial balance and richness of taste.
We carefully select the best olives that are grown and harvested with traditional methods and finally pressed in the family extraction plant within 24 hours of harvesting.
The extraction process used to produce our oil is exclusively mechanical, extracted with a cold process and does not require the filtering of the final product.
Producing oil with a "cold" pressing process is a quality choice. The yield of the raw material is lower but the product retains a high content of polyphenols, precious for our health, and the sensory and organoleptic characteristics are best preserved, so as to guarantee a healthy and good product.

At the end of the process, our oil is subjected to acidity analysis, a very important parameter to classify the quality of the different types of oil. The acidity of our product stands at values ranging from 0.2% to 0.4%, therefore quite below the limit of extra virgin olive oil defined by law, such as 0.8%.
However, the acidity of the oil is not a characteristic that has to do with taste. It is erroneously thought that an oil with low acidity is a "sweet" oil. Actually, the typical tingling of extra virgin olive oil depends mainly on the presence of polyphenols. The greater the quantity of polyphenols contained in the product, the more it will have a "spicy" taste. The acidity of the oil, on the other hand, is very important in relation to the oxidation processes that lead to the gradual deterioration of the product. A low acidity oil is an oil that preserves the quality and taste better over time, even up to two years after packaging.

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Shipping in 24 / 48 hours ALL OVER ITALY! ​

You can also contact us on whatsapp, click here>

Shipping in 24 / 48 hours ALL OVER ITALY! ​

You can also contact us on whatsapp, click here>

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Would you like to receive information about our products? Send us a request

Do you need assistance with your purchases? We

are available via chat or by phone at +39 0935 33268.

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