Green is Gold
We press liquid gold from the greenest olives
Castelvetrano (also known as Nocellara del Belice) olives are loved all over the world, but they are only grown in the Belice Valley in southwestern Sicily. Castelvetranos are picked when they are young and bright green, which gives them the firm, fleshy texture and mild, nutty-buttery taste they are known for.
At Partanna, we pick each olive by hand to protect the color, flavor, and texture from bruising as well as oxidation. And after picking, we cold-press the olives as soon as possible – within four hours – to maintain the fresh flavor and greenish hue that makes our liquid gold so special.
The Red Tin
This classic tin was originally designed in 1922 by Tommaso Asaro (second generation). Tommaso took inspiration from the iconic scenes of our hometown of Partanna, Sicily, which is also our company namesake. We continue to honor the heritage represented in this classic Partanna tin. Over the past 100 years, we’ve made only two updates to the design of the tin.
And there’s only one ingredient inside the red tin – Extra Virgin Olive Oil cold-pressed from the Castelvetrano olives that have been growing on our family’s land for over centuries - some of our trees are more than 500 years old! We hand-pick the olives at the peak of ripeness and cold-press them to preserve the timeless flavor.
We love this red tin because it represents the history of our community and is the best way to protect the precious oil inside.
This award-winning Extra Virgin Olive Oil has a rich flavor, with notes of artichokes, almonds, and a peppery finish. It’s versatile enough to use everyday, so we call it our “everyday olive oil.” It’s our best-seller. And we hope you enjoy it as much as we do!
Discover Sicilian Recipes from the Asaro Family Table
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