Words THOMAS OPSTRUP
Photos THOMAS OPSTRUP
OLIVE OIL
For many people, olive oil is simply olive oil—a bottle labelled extra virgin, perhaps with an Italian name and a story of tradition behind it. Yet the difference between an ordinary oil and a truly exceptional one begins long before the bottle reaches the table. It begins in the grove, rooted in the quality of the fruit, the precise timing of the harvest, and the decisions made during the few crucial hours after the olives leave the tree.
Exceptional olive oil starts with exceptional olives, carefully selected in harmony with the natural rhythm of the trees. Olives are not merely a raw material to be harvested and stored until a convenient moment. From the exact instant they are picked, the delicate qualities that create freshness, aroma, and complexity slowly begin to fade. To preserve this character, the olives are pressed on the very same day they are harvested. By moving swiftly from tree to mill, the oil retains its vibrant notes of green grass, herbs, artichoke, tomato leaf, or almond, along with the pleasant bitterness and gentle peppery finish that signal an abundance of natural antioxidants.
Finding the right harvest moment is a delicate study in balance. Earlier in the season, the fruit yields more intense aromas and higher levels of essential compounds, though the total volume of oil is smaller. Waiting longer may increase the yield, but at the cost of freshness and depth. The objective is never simply to produce more litres, but to strike the exact point where flavour, complexity, and character reach perfect harmony.
In Italy, this peak moment is celebrated as olio nuovo—the first fresh oil of the season, intensely green, vibrant, and remarkably powerful compared to an oil that has rested for months. Because freshness is central to the experience, the oil is best enjoyed shortly after pressing, ideally within the first month of the harvest, capturing the raw energy of the Sicilian landscape.
Once produced, even the finest oil remains vulnerable. Heat, direct light, and oxygen are its quiet enemies, steadily degrading the delicate aromas over time. A bottle left for months on a warm, well-lit shelf is often a shadow of what left the mill. Quality is not achieved at a single stage, but through every choice along the way—from the care of the trees and the speed of the press, to the dark, cool storage and the journey to the table. It is this unbroken chain of details that transforms a simple kitchen staple into a true reflection of the land.
"Nocellara dell’Etna is one of Sicily’s most distinctive olive varieties. Native to eastern Sicily, it has been cultivated for generations in the fertile volcanic areas around Mount Etna."
Nocellara dell’Etna – A Sicilian Olive Variety Born from Volcanic Soil
On our MOTTA estate near Mount Etna, 300 Nocellara dell’Etna olive trees grow in a unique environment shaped by the volcano. Some of our trees are centuries old, deeply rooted in the Sicilian landscape, surrounded by the extraordinary nature of the Etna area.
From these trees, we produce our organic extra virgin olive oil, carefully extracted in the mill using modern methods designed to preserve the natural qualities of the fruit. Every step – from the cultivation of the trees to harvesting and pressing – plays an essential role in creating an oil of exceptional quality.
We only harvest what we can bring to the mill on the same day. Starting early in the morning, we can collect around 300 kilos of olives, which are delivered to the mill in the evening to begin the extraction process while the fruit is still fresh.
The process begins with cleaning, where small branches and leaves are removed before the olives pass through a gentle washing system. The clean olives then enter the milling chamber, where they are slowly crushed into a thick green olive paste.
This paste is carefully mixed for around 1.5 hours in a process called malaxation. During this stage, the tiny oil droplets naturally combine, making it possible to extract the oil without damaging its aromas and qualities.
The final separation takes place in a centrifuge, where the olive paste is separated into extra virgin olive oil, vegetation water and solid components. No chemicals are used – only mechanical extraction at controlled temperatures to preserve the natural character of the oil.
On average, around 7 kilos of olives are needed to produce one litre of our high-quality extra virgin olive oil.
Nocellara dell’Etna produces an oil with very low acidity and a remarkable aromatic complexity.
From early harvested olives, the aroma is fresh and vibrant, with notes of green tomato, freshly cut grass, almond, artichoke and wild herbs. On the palate, the oil has a pleasant bitterness and a distinctive spicy finish – characteristics that reflect its freshness and natural richness.
As the olives mature, the oil becomes softer and more balanced, with increased sweetness while maintaining its elegant Sicilian identity.
This combination of freshness, bitterness and spice is what makes Nocellara dell’Etna one of the most appreciated olive varieties in Italy.
Nocellara dell’Etna – A True Sicilian Cultivar
Nocellara dell’Etna is one of Sicily’s most distinctive olive varieties. Native to eastern Sicily, it has been cultivated for generations in the fertile volcanic areas around Mount Etna.
The tree is vigorous and robust, characterized by a dense canopy and elongated leaves. It is naturally well adapted to the Sicilian climate, showing remarkable resistance to drought, harsh weather conditions and many common olive tree diseases.
This resilience, combined with the careful attention in our estate, allows the Nocellara dell’Etna tree to produce olives of extraordinary quality year after year.
