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.
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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.
