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BONIVIRI benefit company
limited liability
info@boniviri.com
Via Etnea 29, Catania
+39 351 577 0816
BONIVIRI benefit company
limited liability
info@boniviri.com
Via Etnea 29, Catania
+39 351 577 0816
With Boniviri, eating well means creating value.
With the Boniviri project, those who produce and those who consume consciously choose to preserve the values of the territory, local heritage and protect the environment.
With Boniviri, eating well means creating value.
With the Boniviri project, those who produce and those who consume consciously choose to preserve the values of the territory, local heritage and protect the environment.
Greco Farm
Four sisters and a century-old history of wines and oils: This is the heart of the agricultural society Le Sette Aje, of Santa Margherita di Belice.
Discover Greco's olive oil
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GRECO FARM
CULTIVAR OLIVE
Nocellara Etnea
PRODUCTION AREA
Centuripe, hinterland of Enna, 400 m a.s.l.
AGRICULTURE
Organic treatments
OIL TYPE
Organic
AVERAGE AGE OF PLANTS
ASPECT & amp; COLOR
About 50 years old
INTENSE GREEN
COLLECTION
CHARACTERISTICS
Hand harvested in the first ten days of October
Strong, fruity, herbaceous with almondy aftertaste. Slightly bitter and spicy.
EXTRACTION
Cold mechanical processes
RECOMMENDED COMBINATIONS
STORAGE
Very versatile, suitable for both raw and cooked preparations, vegetables and salads. Perfect for grilled fish and for the preparation of salmoriglio and dips.
Stainless steel tank for decanting, then bottled
THE HISTORY
In the the municipality of Centuripe, a place between Mount Etna and the eastern coast of the island, defined by Garibaldi as "The Balcony of Italy," there is Greco Farm.
The land in these areas is nourished by the elements of Mount Etna's eruptions. Thanks to the geographical position of this land the air is pretty clear and not contaminated by pollution. In this context, the Greco family decided to invest time, knowledge and devotion in the cultivation of olive trees.
The product, is the result of the work, passion and scrupulous attention to each and every step of the production chain, characterised by sustainability and full compliance with the regulations of organic farming.
The olives are harvested within the first ten days of October exclusively by hand, in order to guarantee the maximum integrity of the fruit and avoid any kind of stress to the plant. To maintain the nutritional and physical characteristics of the oil it is used a cold pressing technique in a certified (Igp and Organic) two-stage continuous cycle mill.
BONIVIRI
The Boniviri protocol
Boniviri selects small Italian farms that have three fundamental characteristics:
They are creators of excellent products from a qualitative and gastronomic point of view
They are committed to a path of sustainability \ u00e0 and social impact
With their work they are custodians of local values and heritage
Boniviri follows the producers during all the cultivation processes, working together with them to guarantee quality and
sustainability. For this reason, it is developing a shared protocol and a digital platform useful for mapping the productivity performances and attention to the environment of the partner companies of the project.
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