Massimiliano GERACI, Oliviers & Co's long-standing partner in Sicily, has implemented an exceptional selection method to produce the first oil of the year every year: the Affiorato. The most beautiful plots of olive trees are carefully selected and only the healthiest and greenest Nocellara del Belice olives are crushed immediately after harvesting. After a few days of "decanting", the new olive oil is packaged in its pretty traditional can. 

The brothers Massimiliano and Lorenzo Geraci are the fourth family generation that deals with olives and extra virgin olive oil... a history written in the trees and the proof is that for each descendant of the family has been planted a tree that has taken the first name.  The love for Sicily and for its fruits, has led the Geraci family to focus for several generations on maintaining the ancient traditions. The creation of the company and the construction of a new mill has allowed the Geraci family to carry on the objective of promoting quality, which has brought recognitions and awards at international level. 

The olives are picked by hand or with manual tools. They are kept until the crushing stage in a cool and ventilated place, and then pressed within 12 hours of picking. 

The extraction of Geraci extra virgin olive oil is done exclusively by mechanical processes with a continuous cold extraction cycle in two phases. 

The oil in stored in places where the temperatures are constant and stainless steel tanks under nitrogen atmosphere protect it from the air, slowing down the natural oxidation processes and maintaining the taste for a long time.  Translated with www.DeepL.com/Translator (free version)