Magnus Siculus

"Very few people on earth have ever been able to experience this taste!" was the conclusion of the Christmas dinner that the brothers Antonio and Piero drew with the brothers Giovanni and Guido when they had their grandfathers' olive oil in their mouths.

"It's a shame because there are certainly people out there who have this taste experience on their bucket list. Let's give this natural treasure in an appropriate bottle to the world to taste. Cheers!"

Nocellara del Belice is a PDO olive from the Belice Valley in Sicily, where the befriended families have owned beautiful indigenous olive trees for several decades. “As in the time of their grandfathers, they still pick the olives by hand, in the first half of October, when olive ripening is just started and the rain season is not in full swing yet. These olives are then pressed immediately after the harvest.

"The yield is miserable, of course, and commonly the olive harvest does not start before November. But the taste is most intense at this time - and that's what matters to us," says Antonio.

Nutritionally, this "early harvest" olive oil is the most valuable, because the polyphenol content is by far the highest then. Thanks to the valiant choice to not filter the EVO oil just pressed, leaving pulp microparticles inside, consequently boosts the polyphenol concentration and intensives the texture. The concentration of ingredients and bitter substances is also highest then and the taste is, therefore, most intense. The yield, however, is on average about 1/3 of what you get when the olives hang on the tree longer.

Suisstore is enormously proud to be able to offer such a product in Switzerland.