Tenuta Amafi

Tenuta Amafi Woodhouse

In Western Sicily, in the hills above Marsala, 120 meters above sea level, in the sunny lands caressed by the wind, chosen by the Englishman John Woodhouse in the 19th century, an organic extra virgin olive oil is produced, expression of the characteristics of the soil and nature surrounding, rich spontaneous plants whose scents captivate the senses. The family business was born around the 80s with a precise design of for nature, with a totally organic cultivation, producing an oil with respect to ancient tradition From this precise moment this passion for the olive grove grows more and more to such an extent to involve both Nicolò and his sister Giovanna. Here the idea of the "Tenuta Amafi Woodhouse" company matures in this family setting. The aforementioned values are the cornerstones on which our daily action in conducting the company is based.

Bio Oil

Products

(Shipping in Italy € 16,00)

Perfetto 0,50 L. Blend delicato

Anti-refill cap of organic extra virgin olive oil

€ 18,00 (Price including VAT)

(Biancolilla, Cerasuola, Nocellara)

Perfetto 0,50 L. Blend intenso

Anti-refill cap of organic extra virgin olive oil

€ 18,00 (Price including VAT)

(Biancolilla, Cerasuola, Nocellara)

Perfetto 0,50 L.

Anti-refill cap of organic extra virgin olive oil

€ 18,00 (Price including VAT)

(Monocultivar, Biancolilla)

Perfetto 0,50 L.

Anti-refill cap of organic extra virgin olive oil

€ 20,00 (Price including VAT)

(Monocultivar, Nocellara)

Perfetto 5 L.

Organic extra virgin olive oil

€ 80,00 (Price including VAT)

(Biancolilla, Cerasuola, Nocellara)

Perfetto 5 L.

Organic extra virgin olive oil

€ 85,00 (Price including VAT)

(Monocultivar, Nocellara)

Perfetto 5 L.

Organic extra virgin olive oil

€ 85,00 (Price including VAT)

(Monocultivar, Cerasuola)

Productive Process

The oil is produced from our own olive trees: Biancolilla, Cerasuola, Nocellara del Belice, with cultivation that takes place in total respect of nature for a precise ethical and biological choice. The olives are harvested by hand in early October and, in any case, with a very low veraison. This is in order to obtain an oil with the maximum of lipid, phenolic (polyphenols, tocopherols) and volatile components which, in addition to determining a greater nutritional value in terms of benefits for human health (antioxidant, anti-inflammatory, etc.), play an important antioxidant action so as to ensure longer duration of the oil. This involves a decrease in the quantitative yield and an increase in the qualitative one, because a good oil is never obtained from a mature olive. The olives, subsequently, they are transported to the mill in special perforated boxes of 20 kg each so that they can breathe. The milling takes place in a continuous cycle mill, with cold extraction procedure and a few hours after harvesting. This is to avoid the parking of the harvested olives which leads to heating of the same, due to an increase in acidity and oxidation of fats.
An exclusively organic filtered oil is produced from a single pressing. After decanting, the oil is stored in inertized stainless steel containers with the use of nitrogen to slow down degenerative processes such as rancidity. This is in order to allow a longer conservation with an intense fruity and flagrant smell, in fact, olive oil is not just a fat used for seasoning, it is a food with a precise identity of taste. it is sold in bottles: from intense to delicate, in various types of blends and monovarietals.

Advice in the kitchen

Any type of oil should be stored away from sources of light and heat.

Blended oil: only with bread seasoned with primosale and anchovies

Nocellara is a particularly robust oil that gives bitter and spicy sensations. It is recommended raw on meat and fish as well as in cereal soups and vegetable dishes, such as chicory and radicchio.

Biancolilla, oil rich in vegetal notes and green tomato. An oil with a light fruity and delicate aroma. It is combined with white meats, shellfish and to dress salads.