A Centuries-old Tradition

Nixima Olio Extra Vergine di Oliva

The secret of Nixima Olio Extra Vergine di Oliva starts high atop the mountain slopes of Etna, where the centuries-old olive groves of the Grimaldi di Nixima family are located.

Nocellara dell’Etna

Nixima extra virgin olive oil is extracted from the fruit of the Nocellara dell’Etna olive tree.

The Magical Moment of Harvesting

It is of critical importance that Nixima olives be harvested at the right moment; the ripeness of the fruit largely determines the intensity of the oil’s flavour as well as its antioxidant content.

A Centuries-old Tradition

The secret of Nixima Olio Extra Vergine di Oliva starts high atop the mountain slopes of Etna, where the centuries-old olive groves of the Grimaldi di Nixima family are located. The fertile volcanic rocks of Etna are rich in minerals and ideal for the robust native Noccelara dell’Etna olive tree. Located 500-700 metres above sea level, the olives are generally well-protected against pests and diseases. The olive fruit therefore ripen evenly and under prime conditions. The result of this unique combination of factors is an annual harvest of exceptional quality.

Hand-picked

To prevent olive damage, Nixima olives from the Nocellara dell’Etna are hand-picked and the olive harvest baskets are shallow. Fermentation of damaged fruit occurs almost immediately, affecting the taste and quality of the oil.

Cold Pressing

Following the harvest, the olives are transported the very same day to Carmelo Scalia’s famous frantoio in Mascalucia. Under his watchful eye, the olives are washed and ground to a paste.

Refined Taste

The cold pressing protects the flavour of the olives. Anything over 28 degrees Celsius changes the chemical composition of the oil, affecting both its taste and nutritional value.

Bottling and Storage

Immediately after pressing, di Nixima olive oil is stored unfiltered in tanks, then bottled in dark glass bottles. The oil is kept at a constant temperature of 20° Celsius.

Seal of Approval

Every bottle of Nixima Olio Extra Vergine di Oliva is given a label that stands out for its simplicity. The labels are signed by none other than Princess Elvira Grimaldi di Nixima, the force behind Nixima.

Storing Nixima Olive Oil

When stored in a cool, dry place and protected from light, Nixima Olio Extra Vergine di Oliva has a shelf life of at least two years.

In the news

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Bielefelder Zeitung

Following the harvest, the olives are transported the very same day to.

Westfalen-Blatt

Following the harvest, the olives are transported the very same day to.

Neue Westfälische

Following the harvest, the olives are transported the very same day to.

Der Feinschmecker

Following the harvest, the olives are transported the very same day to.

FrischeParadies

Following the harvest, the olives are transported the very same day to.

FrischeParadies

Following the harvest, the olives are transported the very same day to.

There’s something magical about the decision to harvest. There’s something in the air.
Elvira Grimaldi di Nixima