Chiarello’s world
We have made it our mission to cultivate and keep alive the culture of eating and drinking. It is a matter of course for us to guarantee the highest quality and absolute transparency in the manufacturing of our oils.
Full enjoyment – without fear of harmful substances
This is our guiding philosophy. This is why we do not use any chemicals in the cultivation or processing of our olives.
Enjoy our excellent Chiarello products!
Nocellara
Our olives
Chiarello olive oil is pressed from the Biancolilla, Nocellara del Belice and Nocellara Etnea olive varieties. The olives are stone fruits – the unripe fruits are green, the ripe olives are purple, brown to black. The two types change color at different rates.
Biancolilla
Our old olive trees are particularly productive and
…they blossom from the end of April to the beginning of June.
The olives are harvested 4-6 months later, just before they are ripe. Then the fat content varies between 10-20%.
And then the motto is
From the tree straight to the oil mill
The best quality is achieved when the olives are pressed after just a few hours. This produces a high-quality, first-class olive oil – the green gold!
This is then stored in stainless steel barrels before being bottled. Chiarello extra virgin olive oil is characterized by a fruity, holistic and harmonious aroma.
Manufacturing
The picking method is very important for the quality. For our extra virgin olive oil, the olives are harvested by hand. The farmer removes the olives from the branches with a comb and catches them in a net.
The best quality is achieved when the olives are pressed after a few hours. This prevents an increase in unwanted free fatty acids.
The average composition of the olive
50% water
28% oil
19,1% sugar
5,8% cellulos
1,6% protein
The oil contains 80% monounsaturated fatty acids (oleic acid),
10% polyunsaturated fatty acids and even this much saturated fatty acids.
It also provides vitamins A, D, E, the minerals potassium, calcium and magnesium as well as antioxidants.
Sicily – the home of our olives
Sicily is the largest island in the Mediterranean off the “tip of Italy’s boot” and the remainder of a land bridge that once connected Europe and Africa. The island is divided into nine main provinces, each of which bears the name of the largest city.
The most striking geographical feature of the island is the volcano Etna in the east. Sicily was originally covered in forest, which was cleared over the centuries to produce wood for shipbuilding and new farmland.
Chiarello ➔ Baucina ➔ Palermo ➔ Sicily
Sicily is the richest island in the Mediterranean in terms of vegetation. Since Greek times, vines and olive trees have been among the most important cultivated plants.
The village of Baucina is located south-east of Palermo and was founded in 1626 and laid out in a checkerboard pattern. The finest olives grow in the olive groves in the surrounding gentle hills.