The olive oil tradition has characterized our farm since 1900.

Our oil has an organoleptic profile defined well-balanced in olfactory-gustative sensations fruity and herbaceous, as well as aromatic flavour difficult to describe: you should taste to appreciate it in its own shades.

The harvesting process, entirely hand-made, takes place within the middle of November, when the colour of the fruit changes from green to brown. To assure the integrity of the drupe, primary factor of quality, the olives are carried to the oil mill to be pressed in the evening.

The oil is kept in fresh and dry rooms out of the light, in steel containers. For the marketing, we use dark green bottles and tins. Gallo’s farm puts goods on the market the oil coming from its own olives. The oil “Conca del Gallo d’oro” can be tasted in vegetable soups, first courses, pulses, salads, roasts and hunting.

It fits for frying the vegetables of “caponata” and the “arancini”, delicious Sicilian dishes. Gallo’s farm, has always been producing almonds of the best quality, respecting rural customs we are proud of.