ERA is a certified, organically produced Italian olive oil of superior quality, obtained from the pressing of three varieties of olive, Cultivar Moresca, typical of the Hyblaen Mountain area, Cultivar Carolea and Cultivar Biancolilla. This perfect blend is knowledgably achieved thanks to the help and loving care of our experts who skillfully select the right percentages of oil from these types of olive. All the processes are carried out by agronomists and experts and the oil is extracted in an organic oil press.

ERA oil has an extremely low degree of acidity, due to the fact that it pressed immediately (within 3/5 hours of harvesting of the olives). The olives are cold pressed so as to preserve their natural organoleptic substances, and then placed in stainless steel vats prior to bottling. ERA oil is packaged in 25cl cans, a practical solution which also ensures that the quality, aroma and freshness of this 100% natural product is maintained in top condition.

Acidity level: 0,1

the name

In Greek mythology ERA or Hera (from the GreekἭρα or Ἥρη Hera or Here) was the wife and older sister, of Zeus. The daughter of Chronos and Rhea, she was considered the Sovreign of Olympus. ERA was brought up in the house of Oceanus and Thetus, and later in the garden of Hesperides (or, according to other sources, on the peak of Mount Ida) and married Zeus. The corresponding figure in Roman mythology was Juno. She was portrayed as a stately and solemn figure, often shown seated on a throne wearing as a crown the "Polos", the typical, cylindrical headdress worn by mother goddesses.

She usually holds a pomegranate, the symbol of fertility, in her hand.
Homer defined her as the goddess with "bovine" eyes, due to the intensity of her gaze.
We read in mythology that ERA used olive oil as a means of seduction and in her personal health and beauty treatments.
A combination of love for classical art and for such a sublime product as extra virgin olive oil led to the idea of associating the name ERA , which also happens to encompass the initials of our names, thereby making it the perfect acronym.

varieties of olive

cultivar moresca

(Latin name: Olea Europea Sativa).
An indigenous, broad based plant, with thick foliage. Zones: Ragusa, Siracuse, Catania, Enna, Caltanissetta.
Colour: from green to burgundy to purplish black, with pruinose exicarp presenting numerous, large lenticels.
Shape: oval, slightly asymetric, centrally placed maximum diameter, with rounded top and base.

Size: generally large, high average weight (3.5-5.5 g.) The oil yield is average and the oil is slightly fruity in flavour, with hints of apple, tomato and grass, and has a slightly tart and spicy taste. The fruit ripens progressively from the base. The mono-unsaturated fatty acids, tocopherols and beta-carotenes are important due to their action in combatting cholesterol, as anti-oxidants and in preventing cardio-vascular illness.

cultivar carolea

(Latin name: Olea Europea Sativa Var. Carolea). An indigenous plant tending to grow tall, with average foliage.
Colour: Green, burgundy, with exicarp presenting numerous, large lenticels.
Shape: oval, slightly asymmetric, centrally placed maximum diameter, with rounded top and base.
Size: large, with heavy weight. The plant adapts easily and grows at altitudes of up to 800 m.

It flowers early and the pollen is highly germinatable. Productivity is high and consistent. The fruit ripens gradually. The oil content is 20-25% and gives an excellent quality product: yellow with green tints, reasonably fruity with apple, almond and artichoke flavours coming through as well as bitter, spicy and grassy notes and a low degree of acidity. Particularly tolerant at low temperatures.

cultivar biancolilla

The Biancolilla variety is one of the oldest to be found in western Sicily; it is characterized by high productivity and a marked rustic quality. It owes its name to the fact that the drupe changes its colour from a lighter shade when unripe (pea green) to a more vivaceous burgundy when ripe. It is a vigorous plant. An important aspect of its biology is that it is a self-fertilising variety, due to which it is often associated with other self-sterile varieties such as Nocellara del Belice. It presents expansive foliage, with flexible, pendulous fruit-laden branches with long internodes . Zaituna, Nocellara Messinese, Moresca, Tonda Iblea, Morghetana, Nocellara Etnea and Ogliarola Messinese are good impollinators of this cultivar. Flowering and fruit: the flowering period is intermediate (early May) and flowering is short, with 15-20 olive-blossoms.

The drupes, which often ripen in small bunches of 3-4 , have a conically shaped apex and are characterised by their very light colour even after darkening, and when ripe do not become as dark as other varieties, at maximum taking on a burgundy hue. Production and oil: productivity alternates somewhat and the oil yield is around 16-18%. The oil itself is balanced, reasonably fluid, light green in colour immediately after pressing and straw yellow after a couple of months' decanting. The flavour is lightly fruity and slightly spicy, at times with a hint of tomato, artichoke, almond and fresh grass.

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