raccolta templi

VAL PARADISO,THE FLAVOURS OF SICILY

It’s definitely worth making a detour to visit Val Paradiso at Naro (Ag) if you are travelling through this part of Sicily, to admire a fine example of a company with 40 years of experience in making prime quality olive oil.

The company firmly believes in organic methods and underscoring the qualities of the main cultivars grown on the island, such as Biancolilla, Nocellara del Belice and Cereasuola, combining them in blends bursting with flavour and aroma, and also enjoying the aegis of the Sicilian IGP mark of protected origin.
The reward for a business approach that respects the environment, working in line with certifications and standards, with olive groves covering over a hundred hectares located in the areas of Naro, Favara and Licata, and a Pieralisi cold extraction mill and two-stage processing by a Leopard decanter. The olives are still green when they are picked using mechanical methods wherever possible, as this reduces the time it takes so that the harvest can finish within the end of October.

It’s the job of the Pieralisi machines to underscore the oil’s organoleptic properties and its phenolic substances, leaving Val Paradiso to bottle about 100,000 litres of oil, exploiting the benefits of argon to conserve its organoleptic and nutraceutical properties for as long as possible.

The business is managed by Massimo, one of the Carlino brothers. He is a geologist and head of the panel, but above all he is a person who loves olive oil and everything that goes with it. “We have been making oil for 25 years - explains Massimo Carlino - and we have always used Pieralisi machines because they stand for total reliability and superior performance. The Leopard 8 we have today is the third decanter we have had at our mill over the years. It is a two-stage machine that guarantees true quality, without wasting water and without this same water washing away the best substances that remain encapsulated in the extra virgin oil we make. So, it really produces crushed olives that is very substantial and excellent quality”.

Alongside the building where the mill is located, where there is also a storage facility for olives, an oil cellar, the chemistry laboratory, and the bottling facility, Massimo Carlino has recently added a new building: Val Paradiso Academy, a veritable workshop of ideas to try out, learn about, promote, discuss and dream about a different Sicily. A special venue for holding events and exhibitions, meetings and various projects, workshops to reveal the secrets of extra virgin olive oil from Sicily. It’s a place where people can learn and become better informed, but also wants to support oil producers so they can improve their crops and choose the route of organic farming. As far as organic methods are concerned, Val Paradiso has been awarded the specific, exclusive certificate issued by countries abroad including Switzerland, Japan, and the United States, where the company exports a significant amount of its oil. But the company is proud of yet another “jewel” now crowning its operations: the Valley of the Temples Archaeological Park has chosen Val Paradiso to take care of the ancient olive trees growing there and to produce an olive oil marketed under the Diodoros brand. A blend of history, nature and the environment, in line with the message Val Paradiso wants to convey with environmental sustainability as a strategic objective: a company generating its own energy using photovoltaic and wind power systems and producing no waste, as everything is recycled including the water used for processing, which is collected in a tank and turned into fertiliser for the olive groves, and the paste produced by the Leopard, which is sent to biogas production plants, and even the olive stones used as fuel for heating.


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