Extra Virgin Olive Oil

This olive oil has a vivid, lush impression, like the moment the grass in the prairie is cut, but it also has fragrant nuances reminiscent of green apples, unripe bananas, herbs, and nuts, giving it a complex, deep, and rich flavor.
This oil is made using only the Tonda Ivrea grape variety, beloved by Sicilians. Try grilling seafood with salt and herbs, bean dishes, and fresh vegetables with this oil without adding any extra seasoning. Simple meals become even more enjoyable.

Olives have a long history in Sicily, and producers have been protecting the old trees for generations. The average age of the trees in Zottopella's farm is 450 years. There are several trees that are estimated to be over 1000 years old, but they are still in operation and produce fruit every year. According to producer Rosso, the fruit from old trees has a deep flavor.
To ensure quality, olives are hand-picked one by one and cold-pressed in a state-of-the-art oil mill within 8 hours of harvest. The pressed olive oil is naturally precipitated in stainless steel tanks without being filtered. The acidity is less than 0.25%. The oil is as fresh as fruit juice.

There are many different olive oil contests. Some are prestigious and trustworthy, while others require you to pay to enter and guarantee a prize. In addition, producers may enter specially blended oils for contests.
For Zottopela, the biggest gold medal is having so many customers make repeat purchases.
However, to gain initial credibility, Zottopela also enters competitions. We have received many awards, but we feel it is a great honor to have received the highest points from Gambero Rosso, Italy's most famous gourmet magazine, and to have received a special award named after the president of the Japan Olive Oil Sommelier Association.

They are native Sicilians who grow olives in Chiaramonte Gulfi, a small village with a population of about 8,000. The Rosso family moved to this olive farm in the 15th century and the farm has been passed down from parent to child for generations, with the current owner, Mr. Rosso, running the farm together with his son.
The appeal of Zottopela is not only its taste, but also the fact that it maintains a high level of quality despite the changing climate every year. To achieve this, it is extremely important to judge the harvest time. He harvests in several stages, which brings out the freshness of early harvest and the depth of ripe fruit. He is very good at judging the harvest time. This is one of the important know-hows he has inherited from his ancestors.

In fact, until a few decades ago, the olive growers of Chiaramonte Gulfi considered the oil they produced to be of poor quality.
In recent years, its fruity flavor has been rediscovered as worthy of special praise, becoming a hot topic in Italy, and oils from this region have become regular top-ranking competitors in competitions.

There is a pure white stone house next to the farm and a stone wall surrounding it. Giuseppe Rosso explains the reason for its stronger construction than you might imagine: "Olive oil was very valuable in the old days. There were many thieves who wanted the oil, so farmers had to defend themselves." Inside the house, you can still find ancient millstones and stone tanks. They are now preserved as valuable examples of past history. Travelers can stay inside the facility, so if you have the opportunity to visit Sicily, please consider staying there.