Everything we do represents us
Elodia e Valeria
In our company, the past meets the present in a natural flow of stories and events. Always in love with her land, Elodia Severini has enhanced the land inherited from her father "Don Mario Severini" by expanding the cultivation of olive trees. She transformed 12 hectares of the hill called "Boccafolle", at 380 m above sea level, into a flourishing plantation characterized by the presence of different cultivars: Carolea, Nocellara del Belice, Roggianella and numerous other typically Italian cultivars. Her daughter Valeria continues the business started by Elodia with passion and dedication.
Our Olive Groves
Tenuta Severini extends for approximately 44 hectares and the Boccafolle hill with its 12 hectares, at 380 meters above sea level, represents the main nucleus of the company. There are as many as 4800 olive plants of different cultivars: Carolea, Nocellara del Belice, Roggianella and numerous other Italian species, including Coratina. Carolea is the typical cultivar of the Calabrian territory, present in the area since the 8th century BC. and for this reason, often defined as "Calabrian". The winds that caress the Boccafolle hill protect the plants from diseases caused by humidity. Surrounding it are fig and grapefruit trees and a grove of oak trees to guarantee the production variety. The estate called "Le Ferrieri", closest to the town, is located a short distance from Boccafolle. The trees of our Roggianella live here, a native variety typical of the area which gives our oil a strong territorial imprint.
Soil and Plant Care
Caring our land we promote the growth of wild herbs, protecting the land from erosion and stimulating greater fertility, through the accumulation of organic substances determined by the practice of semi-permanent grassing. The constant presence in the field guarantees continuous monitoring of the health of the fruits and their integrity, allowing us to define the most suitable moment for harvesting based on the stage of ripening of the fruits and the characteristics of the oil we want to obtain. Our goal is produce an oil whose organoleptic properties best express the aromas of the cultivars from which they are obtained and whose compositional characteristics guarantee a truly healthy and nutraceutical product, worthy of being considered among the best Extra Virgin Olive Oils.
The stages of production
Every moment of the production process is followed with dedication, from the care of the plants to the moment our Extra Virgin Olive Oil arrives on your tables
"grassing"
We encourage the growth of wild herbs which stimulate greater soil fertility and protect it from erosion
"early October"
The harvest begins in October when the fruits, still green, are richer in biophenols and able to best release the herbaceous scents of the olives
within a few hours after the harvest
We choose mills that guarantee meticulous cleaning of the machinery and the choice of perfectly healthy olives
“the scents of the fruits”
The extra virgin olive oil is immediately filtered and stored in steel tanks, saturated with inert gases and stored in air-conditioned rooms
“nutraceutical effects”
Rich in polyphenols, extra virgin olive oil is a healthy food with strong nutraceutical properties that help prevent cardiovascular diseases, metabolic disorders and improve blood sugar levels.
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