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The farm “Terre sul Dirillo Società Agricola” was founded in 2011 by two young Hyblaean entrepreneurs who decided to work on two quality factors: the territory and the agricultural production. “Terre sul Dirillo” was created to give continuity to the family’s business tradition, which was started by the paternal great-great-grandfather Carmelo Ravalli who had bought, between 1934 and 1947, several lots of land, once ancient latifundia, owned by Prince Biscari (C.da Pirrera-Dirillo Agro di Acate) and Marquise Condorelli (C.da Ragoleti Agro di Licodia Eubea).

The previous company production focused on different types of products ranging from cattle breeding to the cultivation of vegetables in open field and annual crops. The location of these two important business cores was based on the transhumance of animals, who spent two seasons on different terrains, according to their climatic needs. These lands, in fact, are touched by the waters of the river Dirillo, once navigable. Along the river there were about 50Km of ancient “trazzere” (country roads) that were used at least twice a year to move the animals between the different company centers. In more recent times, cattle breeding was abandoned and the company was inherited by the daughters Lilly, Odetta and Maria. The company, in his new shape, was already focused on the production of table olives and olive oil and on the alternation of artichoke and wheat. Nowadays, neither the artichoke nor the wheat are cultivated. The main activity is the cultivation of olive trees alongside with the care of a fair orchard of apricots and plums.

Terre sul Dirillo, which is currently converting to organic production, owns almost 4.000 olive trees both centuries-old and newly planted.

Mission

To produce with the same dedication and passion of our grandfathers though looking towards the future and to seize the new opportunities offered by the most recent agricultural and agronomic techniques respecting the traditions.

Vision

Bring on the tables a product that reminds of the flavors and traditions of the past.

 

"Fior di Olive" - Extra Virgin Olive Oil (OEVO)

“The extra virgin olive oil “Fior di Olive” appears to be an intense golden yellow color with delicate green, limpid nuances. To nose is ample and enveloping, full of fruity scents of medium ripe tomato, white apple and banana, flanked by clean balsamic tones of basil and mint. Fine and decided in the mouth, it is endowed with vegetal notes of field vegetables, with raised lettuce. Bitter and spicy, strong and harmonious.” (FLOS OLEI 2016).

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"Arillo" - Extra Virgin Olive Oil (EVOO)

The Extra Virgin Olive Oil “Arillo” is characterized by an intense smell of fruit with a marked aroma of artichoke, oregano and green tomato. After having delicately tickled the palate with its gentle taste of artichoke, it releases a slightly bitter and discretely spicy taste which gradually grows long and balanced  with a hint of bitter September almond.