It is the story of a generous four generations tied to olive growing, a tradition handed down from Gaspare’s grandfather who opened the first olive press in the small village in the early 20th Century. Times have since changed, and the patience and hard work have continued unwaveringly year after year, gradually growing in both volumes and quality, and also embracing the transformations and innovations provided by new technologies over the years. Initially, mechanical presses were introduced, followed by more sophisticated technologies to enhance quality and sustainability, which are now distinguished by a double plant featuring a couple of top-performing Protoreattore® for malaxing and two Leopard 8 for centrifugal extraction, Pieralisi’s multi-phase extractor without the addition of water, which guarantees superior polyphenolic content, supplementing the resulting extra virgin olive oil with fragrances and flavours as well as healthy properties. The most modern technology for the best olive oil teamed with the family’s tradition, handed down from father to son, is a winning combination in this mesmerising yet challenging adventure, thereby fully interpreting one of the company’s main values, namely people centricity, which is considered the most precious asset. A great team made up of different people with differing skills and experience, joined by the same objective: to consolidate the culture of extra virgin olive oil and to satisfy all customers in the best possible way.
The company takes care of every phase of the entire olive-growing and oil-making supply chain: cultivation, processing, storing, bottling and selling the product, as well as third-party processing for a number of local olive growers. In addition to promotional work and communication, the Gaspare Sarullo Oil Mill dedicates time and effort to the dissemination of nutrition education schemes in schools and oil tasting workshops, organised on the premises of the old oil mill, which has been converted into a tasting room. That’s not all: the main room also hosts cultural events (concerts, exhibitions and conferences), as the company firmly believes that to promote an agrifood product, you also need to promote and tell the story of the identity of its surroundings. The company cultivates approximately 30 hectares of family land, also according to organic farming methods, in compliance with the Sicilian IGP seal and in a fully environmentally-friendly way. As regards the oil production, the Gaspare Sarullo Oil Mill monitors all the developments and news from the olive oil technology industry. “Indeed, we are convinced - Gaspare explains - that the quality of an extra virgin olive oil does not only depend on the oil grower’s expertise in the field, but also and above all on the expertise and experience of the oil mill operator, as well as the quality of the oil mill. An oil mill operator must be able to make the most of the full potential of a plant fitted with state-of-the-art machinery, and be able to value and retain the characteristics of a quality raw material, retaining the aromas and the organoleptic properties of the olives to achieve excellence in a bottle”. With a keen eye on eco-sustainability at all times, the company produces clean energy from renewable sources thanks to its photovoltaic system. In short, all these components have enabled the extra virgin olive oil from the Gaspare Sarullo Oil Mill to be awarded major prizes and prestigious accolades over the years in contests and on industry guidebooks, entering distribution and restaurant and catering circuits across Italy.