Lines
Products
Special Formats
Boxes
-
Pitted Black Olives – Nocellara del Belìce – Geraci
€5,10per unit Da € 5,10/unitPack of black olives of the Nocellara del Belìce variety, grown in the Partanna area of Trapani.
Preserved in water and sea salt to maintain the original flavor and typical savoriness of dark olives.
Production is artisanal, starting with freshly picked and still fresh olives that go through steam pasteurization before packaging.
The salty flavor is consistent, with a slightly sweet aftertaste of ripe fruit.
Fleshy and textured texture, suitable for accompanying cocktails and aperitifs, Mediterranean salads, or as a side dish for meat and fish. Excellent, also, for the preparation of caponata.
-
Geraci Bergamot Agrumolio® – 0.10L Tin
€4,65per unit Da € 4,65/unitBergamot condiment obtained from the simultaneous pressing of Nocellara del Belìce olives and fresh Sicilian bergamots.
Agrumolio® is produced from Nocellara del Belìce olives blended with freshly harvested Sicilian citrus fruits, then processed together through milling and “cold extraction” to best preserve their flavor and aromas.
The resulting oil is left to rest four months for “aging” in steel silos and under nitrogen before bottling.
Il sapore è mediamente piccante, con fresco sentore di bergamotto, ottimo per crudi di pesce, carpacci e tartare, crostacei, cotture a forno o alla griglia di pesce o carni delicate e preparazione di dolci e dessert.
-
Monocultivar Cerasuola – Extra Virgin Olive Oil – Geraci – Tin 0,10L
€4,65per unit Da € 4,65/unitExtra virgin olive oil obtained from the Cerasuola cultivar, an authentic expression of Western Sicily (Trapani area and the Belìce Valley).
Hand-harvested olives are cold-pressed within hours of picking to preserve their full aromatic profile.
The oil is then stored under nitrogen in temperature-controlled stainless steel silos, ensuring lasting freshness and integrity over time.Bold in character, it opens with an intense green fruitiness, layered with elegant notes of fresh-cut grass, tomato, and artichoke.
On the palate, it is harmonious and persistent, with a lively balance of bitterness and peppery spice that enhances its distinctive personality.
Best enjoyed raw, it elevates vegetables, legumes, and meats; in the kitchen, it brings natural authority to more structured preparations, adding depth and a distinct identity to every dish.
-
Garlic Erbolio Geraci – 0.10 L Tin Can
€4,65per unit Da € 4,65/unitGarlic condiment obtained by simultaneous pressing of olives of the Nocellara del Belìce variety with fresh garlic from Sicily.
Erbolio is produced from Nocellara del Belìce olives blended with freshly picked Sicilian herbs and started together with ‘cold’ pressing and extraction to best preserve the taste and fragrance.
The resulting oil is left to rest four months for “aging” in steel silos and under nitrogen before bottling.
The flavor is medium spicy, with fresh hint of garlic. Raw, it can be used to season chickpeas, baked potatoes, meat, fish, salads, and dairy products such as flatbreads, bread, and pizza.
-
Basil Erbolio Geraci – 0.10 L Tin Can
€4,65per unit Da € 4,65/unitBasil condiment obtained from the simultaneous pressing of olives of the Nocellara del Belìce variety with the aromatic herb of Sicilian basil.
Erbolio is produced from Nocellara del Belìce olives blended with freshly picked Sicilian herbs and started together with ‘cold’ pressing and extraction to best preserve the taste and fragrance.
The resulting oil is left to rest four months for “aging” in steel silos and under nitrogen before bottling.
The flavor is medium spicy, with fresh hint of basil. Raw, it can be used to season grilled meat and fish, baked potatoes, flatbread, bread and pizza, legumes, chickpeas, salad, and hamburgers.
-
Chilli Erbolio Geraci – 0.10 L Tin Can
€4,65per unit Da € 4,65/unitChilli condiment made from the simultaneous pressing of olives of the Nocellara del Belìce variety with the herbs of Sicily.
Erbolio is produced from Nocellara del Belìce olives blended with freshly picked Sicilian herbs and started along with “cold” pressing and extraction to best preserve the flavor and fragrance.
The resulting oil is left to rest four months for “aging” in steel silos and under nitrogen before bottling.
The flavor is spicy and strong. Raw, it can be used to season grilled meat and fish, baked potatoes, flatbread, bread and pizza, legumes, chickpeas, salad, and hamburgers.
-
Extra Virgin Olive Oil – PGI Sicily – Geraci – 0.10 L Tin Can
€4,65per unit Da € 4,65/unitExtra virgin olive oil obtained from the predominantly Nocellara del Belice and Cerasuola varieties of olives grown in the Belìce Valley area (Trapani).
The olives are hand-picked, followed by cold extraction and storage under nitrogen in steel silos at a constant temperature of 15-18°C.
Medium fruity of green olive, the flavor is medium spicy and slightly bitter, with hints of artichoke, leaf, grass and tomato.
Raw, it accompanies soups, cheeses, legumes, meat, fish and salads. In cooking, it can be used on roasts or in the preparation of sauces, fish baked in foil, and pinzimonio.
Certified oil with protected geographical indication (P.G.I.).
-
Orange Agrumolio Geraci – 0.10 L Tin Can
€4,65per unit Da € 4,65/unitOrange relish obtained from the simultaneous pressing of olives of the Nocellara del Belìce variety with fresh Sicilian oranges.
Agrumolio is produced from Nocellara del Belìce olives blended with freshly picked Sicilian citrus fruits and started together with ‘cold’ pressing and extraction to best preserve the taste and fragrance.
The resulting oil is left to rest four months for “aging” in steel silos and under nitrogen before bottling.
The flavor is medium spicy, with a fresh hint of orange, excellent for seasoning fish, crudités, sliced meats and Mediterranean salads.
-
Lemon Agrumolio Geraci – 0.10 L Tin Can
€4,65per unit Da € 4,65/unitLemon relish obtained by simultaneous pressing of olives of the Nocellara del Belìce variety with fresh lemons from Sicily.
Agrumolio is produced from Nocellara del Belìce olives blended with freshly picked Sicilian citrus fruits and started together with ‘cold’ pressing and extraction to best preserve the taste and fragrance.
The resulting oil is left to rest four months for “aging” in steel silos and under nitrogen before bottling.
The flavor is medium spicy, with a fresh hint of lemon, excellent for seasoning fish, crudités, sliced meats and Mediterranean salads.
-
Extra Virgin Olive Oil – Nocellara del Belìce Organic – Geraci – Can
Price range: €4,65 through €7,70per unit Da € 7,70/unit
Extra virgin olive oil from Nocellara del Belìce monocultivar from organic cultivation in the territories of Trapani (belìce Valley).
The organic oil is prepared from hand-picked olives, with cold extraction and storage in steel silos under nitrogen at an average temperature of 15-18°C.
Medium fruity green olive with hints of artichoke, grass, potato, raw almond and boiled green beans. The taste is medium spicy and balanced.
Excellent as a raw dressing for legumes, cheese, meat, fish and salads. In cooking, it lends itself well to the preparation of sauces and fish baked in foil. Ideal for pinzimonio.
-
Extra Virgin Olive Oil – P.D.O. Valle del Belìce – Geraci – 0.10 L Tin Can
€4,65per unit Da € 4,65/unit
Extra virgin oil obtained from the Nocellara del Belìce olive variety, a monocultivar grown in the Belìce Valley area (Trapani).
The olives are hand-picked, followed by cold extraction and storage under nitrogen in steel silos at a constant temperature of 15-18°C.
Medium fruity of green olive, the flavor is medium spicy and slightly bitter, with hints of artichoke, leaf, grass and tomato.
Raw, it accompanies soups, cheeses, legumes, meat, fish and salads. In cooking, it can be used on roasts or in the preparation of sauces, fish baked in foil, and pinzimonio.
Certified oil with protected designation of origin (P.D.O.).
-
Extra Virgin Olive Oil – Nocellara del Belìce – Geraci – 0.10 L Tin Can
€4,65per unit Da € 4,65/unitExtra virgin olive oil obtained from the Nocellara del Belìce cultivar, native to the area of Trapani (Valle del Belìce – Partanna).
Olives are harvested by hand, with cold extraction and storage under nitrogen in steel silos at a constant temperature of 15-18°C.
Medium fruity of green olive, the flavor is medium spicy and slightly bitter, with hints of artichoke, leaf, grass and tomato.
Raw, it accompanies soups, cheeses, legumes, meat, fish and salads. In cooking, it can be used on roasts or in the preparation of sauces, fish baked in foil, and pinzimonio.
