Oleificio Scapellato

In 1970, Oleificio Scapellato abandoned stone mills for continuous-cycle extraction, marking a decisive turn toward modern production. Today, cold-pressing at certified-organic temperatures no higher than 27°C preserves the oil's defining character: medium-to-intense fruitiness with green tomato notes from Monti Iblei's hillside groves. State-of-the-art centrifugal separators and Pieralisi technology achieve quality across every processing phase while minimizing environmental impact and energy use.

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