Oleificio Sant'Anna

""The passion for agriculture brought the founder Stefano Giacalone, bank employee, to become agricultural entrepreneur. The Sant'Anna Oleificio was born in the late nineties, in the frame of the suggestive Marsala, a well -known city of western Sicily. It all starts with the construction of the oil mill in the hamlet from which it takes its name, Santâ € ™ Anna, in 1997, when, led by the need to personally follow the transformation of the fruits of their cultivation of the olive tree, the family members began to understand The potential of that intuition and to cure and follow all the extraction processes of the extra virgin olive oil, always one of the symbols of Sicilian gastronomic culture and the Mediterranean diet. Between Marsala and Mazara del Vallo, in 40 hectares of olive groves, cultivated for three generations the collection of olives takes place for burning, a process that avoids any type of mistreatment of the fruits. The transformation phase begins strictly within 24 hours following the collection with the cold extraction of the extra virgin olive oil. This is subsequently transferred to special steel silos, under nitrogen and at controlled temperature, located in the same mill, where it remained until bottling. There are three oils produced: the intense, the delicate and the organic. Each unique for the organoleptic properties and for the experience it manages to convey to the consumer. The Sant'Anna Frantoio has a history of family traditions that grows over time. His  ""Missionâ"" is transmitted, from generation to generation, the added value of the family member in the most pure and traditional art of the production of native oils in compliance with Made in Italy. ""