The oil mill


Oleificio Mallia - 12
The olives are harvested by hand to maintain integrity during the veraison period, or when they begin to change color.
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The olives just arrived at the mill are washed thoroughly with fresh water.
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The olives are crushed using hammer crushers to obtain the olive paste which is stirred through a slow and continuous process that allows the splitting of the oil particles from those of the water.
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Cold extraction
The temperature is always kept constant, never exceeding 27 °, so as to obtain an excellent Extra Virgin Olive Oil "cold extracted" with extraordinary organoleptic characteristics, finally the oil passes from a separator that separates it from the remaining water particles.
Cold extraction
Oleificio Mallia - 11
After the natural decantation process which lasts about 2 months, the unfiltered oil is packaged in various formats (Tin and Glass) and marketed.


For the production of the Incanto BIO, the olives are grown according to the criteria of organic farming governed by Regulation (EC) 834/07 and its subsequent amendments, without the use of pesticides and other chemical substances. The absence of residues of these substances is strictly controlled on the product entering accredited laboratories and the management of the entire product chain is supervised and certified by the ICEA body.

For the milling of the BIO there are strict regulations dictated by the disciplinary, which pay particular attention to the storage, defoliation and washing phases. BIO olives are transferred to the oil mill by storing them in ventilated boxes, temporarily traced and stored in a distinct area, bounded and dedicated exclusively to BIO products.

The processing of the BIO product takes place on days established by the company and in any case before the start of processing, the entire production line is washed and sanitized to prevent any contamination.

In addition, all the operations are recorded in special registers which allow the identification of the various BIO batches, distinguishing them from the conventional product and thus minimizing the risk of contamination to guarantee the end consumer healthy and high quality food.



Biancolilla is one of the oldest cultivars in use in western Sicily, it owes its name to the variety of color, which passes from a light color in the unripe state (pea green) to the more lively (vinous red) of maturity.


The name Moresca identifies a native Sicilian olive cultivar widespread mainly in the central and eastern areas of the island. The grinding of olives produces an extra virgin olive oil characterized by a light or not very intense fruitiness.

Nocellara del Belice

These are very large olives with a good relationship between hazel and pulp, and the latter has great consistency, characteristics that make Nocellara del Belice an excellent table olive even though over time.


Typical of inland and eastern areas of Sicily, Nocellara Etnea is considered one of the best Italian cultivars for producing table olives thanks to its organoleptic characteristics, the oil produced is characterized by a very low level of acidity.