Romano Vincenzo Olive mill: the olive grove in armony with pistachios in a land where the volcano is dangerous and generous at the same time

The bound between Romano’s family and olive oil was born in 1959, when the two Romano brothers took the first olive mill in Bronte, on the Western slope of Mount Etna in Sicily. In 1997 Vincenzo Romano and his sons Pasquale and Francesco founded the Olive Mill Romano Vincenzowhich was dealing with the transformation of olives into olive oil for third parties and for their own company. With a strong focus on innovation and a precise production philosophy, year after year the company kept on using updated technologies in the olive working process buying Pieralisi’s installations.

In the last twenty years important investments have been made such as the installation of a new Pieralisi plant with a continuous extraction system completely built with stainless steel and completely washable in order to avoid the presence of mixtures in the olive oil and any alteration of its organoleptic qualities.

“We prefer the finest native and National varieties that meet the characteristics of our territory, valorising raw materials with a careful selection of olives and a constant care for the work in the olive mill during the extraction phase, storage and bottling.”- says Mr. Pasquale Romano, a great professional of the Nocellara Etnea.
“We are satisfied with our choice. We have always bought Pieralisi’s installations and if we went back in time, we would choose them again. The advantages of having Pieralisi’s continuous plants are numerous” – declares proudly Mr. Pasquale - “Compared to a traditional installation, the continuous plant requires less labor while the productivity is higher, the machines are cleaner and the quality of the olive oil produced is greater. Moreover the continuous plant is less bulky, the surface occupied is minor compared to the one used for the traditional plant.”   

Vincenzo, oil miller since 1959, left in 2001 the olive mill to his sons that, after years of experimentation, have brought their olive oils in the most important competitions, obtaining excellent results.

Two years ago they obtained one of the most prestigious awards in the world, theSol di Verona, with Le Sciare: a blend of Nocellara Etnea (80%), Biancolilla (10%) and Tonda Iblea (10%).

In May 2016, thanks to Le Sciare, Romano excels in the International Domina Competition 2016inPalermo, at its first edition but surrounded by a huge organisation worth of a great competition: 327 oils coming from 21 countries and 16 expert judges coming from Italy, Japan, Portugal, Greece, Argentina, Palestine; Israel and Turkey.

They won first place with Le Sciare in the category Intensely Fruity on the occasion of the Oscar Prize Oil World Records 2016, acompetition reserved to these companies that, during the three previous years (2013-2015), were classified in the highest ranks in national or international competitions. A sort of screening that limited the subscription to those companies that, under the evaluation of other qualified juries, could demonstrate how the excellence of their products presented were a constant in the philosophy of their work. In 2016 they keep on winning prizes:

Gran Menzione “International Competition Sol D’oro 2016” label Romano (monovariety “Nocellara dell’Etna”)
Gran Menzione “International Competition Sol D’oro 2016” label LE SCIARE
Mention in the Jury of Tasters and Finalist Intense Fruity category “International Competition Capital Oil 2016” label Romano (monovariety “Nocellara dell’Etna”)
First place in the Intense Fruity category “International Competition Sol D’oro 2016” label Monte Etna Dop
Certificate of Distinction “International Competition Silver Aipo  2016” label Monte Etna Dop
Certificate of Distinction “International Competition Silver Aipo  2016” label Romano
Certificate of Distinction “International Competition Silver Aipo  2016” label LE SCIARE
Third Placein the Intense Fruity category “International Competition Der Fenschmecker 2016” label LE SCIARE
Gold medal “International Competition Olive Japan 2016” label LE SCIARE
First Place in the Medium Fruity category “International Competition Japan Olive Oli Prize  2016 ” label LE SCIARE
Top 10 “International Competition Terra Olivo 2016” label LE SCIARE
First Place in the Intense Fruity category “Regional Competition Olive Oil Expo Sicily Citta dell’Olio” LE SCIARE
Second Place section pluricultivar “National Competition Montiferru” 2016 LE SCIARE

We conclude this interesting success story with the words of Mr. Pasquale: “Passion is the force of everything; I work all year long to produce a great olive oil. It is my mission”.