Azienda Agricola Gaspare Di Prima

Gaspare Di Prima's olive cultivation falls under the IGP Sicilia, an indication that encompasses three hundred ninety-one municipalities and against which the company's extra virgin olive oil is measured. The numbers set the bar: maximum acidity at 0.5 percent and total polyphenols over 100 mg/kg, thresholds that presuppose an early harvest of the olives. In the glass, these translate into aromas of green tomato and herbaceous notes, the typical signature of olives picked before full ripeness. The work is distributed across two Sicilian denominations, DOC and IGP, which cover different aspects of the island's production, from coastal to volcanic soils. It is the precision of extraction that preserves the declared chemical profile, because with such strict parameters, the margin of error is minimal, and every step—from crushing to storage—affects the final result. Di Prima is seen as a producer who entrusts his identity to verifiable measures rather than suggestions, delivering an oil consistent with the contemporary image of Sicily: sunny in origin, rigorous in method, anchored to a geography of coasts and volcanoes.

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