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Pellegrino

Azienda Agricola

OUR HIGH-QUALITY OIL

Our oil, perfect for the Mediterranean diet, stands out for its intense fruity taste, fragrance, and freshness. It is ideal for use raw on vegetables and legumes and for cooking in sauces, roasts, and fish. The olives are strictly hand-picked and processed within hours, using cold pressing to preserve their full organoleptic qualities.

Rich in natural antioxidants such as polyphenols and tocopherols, it slows aging and protects the heart and arteries, thanks to its high oleic acid content. Available in both bottles and 5-liter cans, designed with materials that best preserve its organoleptic characteristics.

Bottled without preservatives, our oil is protected from light by dark bottles, preserving its delicate properties. Its exclusive intensity requires only a few drops to enhance any dish. With very low acidity (about 0.2%), it is suitable for those with digestive issues or high cholesterol.

THE PELLEGRINO BROTHERS

The Pellegrino farm, run by brothers Girolamo and Salvatore, is located in Campobello di Mazara and has olive groves in the countryside of Campobello and Castelvetrano. This area is particularly suited to the cultivation of Nocellara del Belice, a typical cultivar from the Trapani region, appreciated for its culinary qualities and brine resistance.

The company was founded by Vito Pellegrino, known as the “King of Olives.” Having recognized the potential of Nocellara del Belice, Vito continually experimented to improve quality and optimize quantity, carefully balancing production with the plant's vegetation. A true olive culture scientist, Vito laid the foundations upon which our company stands today.

The company’s olive groves date back to the Arab era, and to this day, olives are still harvested manually using the “brucatura” technique, a practice that preserves the fruit’s integrity and plant health, preventing damage from mechanical harvesting.

Nocellara del Belice is the only variety in Europe to boast two DOP certifications: one for table olives and another for oil. From its olives, we obtain an extra virgin olive oil rich in polyphenols, with an intense flavor and notes of artichoke and almond, appreciated worldwide.

Pellegrino enhances the oil’s quality by anticipating the harvest in September, using ventilated containers for transport, and swiftly proceeding to cold pressing with a continuous cycle extraction method. This approach guarantees an excellent EVO oil, along with carefully packaged Nocellara olives and oil, distributed throughout Italy and Europe.

THE NOCELLARA DEL BELICE

Selected from the moment of harvest to ensure a high-quality product, Pellegrino’s table olives are plump and delicate in flavor, ideal both at the table and in the kitchen, perfect for gourmet dishes or aperitifs. They are available seasoned in the “country-style” or with natural aromas, as well as whole sweet in brine, black in brine, and “Passuluni,” in two practical formats: 500g jars and 250g vacuum-sealed bags.

Sweet green olives are available in 500g jars, while the seasoned and flavored varieties come in 250g bags. Nocellara del Belice olives are rich in highly digestible fiber, providing health benefits and delighting the palate. Thanks to their high antioxidant content, such as polyphenols, they counteract cellular aging. Additionally, consuming Nocellara olives provides a source of calcium and magnesium comparable to that of maternal milk, further enhancing their health benefits.

Black olives, harvested at late ripening, are processed in two ways: in brine with only water and salt, or following the traditional recipe that includes dehydration with salt. The “Passuluni” get their name from their final appearance, reminiscent of raisins, and are perfect as an appetizer or a side dish.