The production of Tenuta Allegra extra virgin olive oil is the result of a process that combines tradition, care and an uncompromising focus on quality. The olives, harvested from our certified organic groves, are picked by hand with the support of specialised harvesting equipment. The harvest takes place in the first ten days of October, when the fruit is still at an early stage of ripening. This careful timing allows us to obtain an olive oil of superior quality.
After harvesting, the olives are placed in crates and transported to the mill within a few hours. Here, they are cold-extracted at a temperature below 27°C, a process that preserves the full flavour profile and the organoleptic properties of the extra virgin olive oil.
The freshly produced oil is then stored in metal containers and dark glass bottles, both recyclable materials that protect the oil from light and oxidation, preserving its freshness and aroma. This storage method ensures that every drop retains all its beneficial and sensory qualities until the moment of consumption.
Tenuta Allegra proudly adheres to the official control and certification scheme for the DOP Valli Trapanesi designation, a protected designation of origin recognised by the Italian Ministry of Agriculture and monitored by the Chamber of Commerce of the Province of Trapani.
This certification represents a guarantee of quality and authenticity for our olive oil, ensuring that it meets the highest standards at every stage of production.
Tenuta Allegra extra virgin olive oil embodies the very essence of its land and olive groves, expressing the unique flavours and aromas of Sicily at their finest.
Protected Designation of Origin (PDO – D.O.P.) Valli Trapanesi
The olives are delivered to the mill within 3 hours of harvesting and cold-extracted to preserve the integrity of flavours and aromas. The oil is stored in nitrogen-protected tanks to maintain its organoleptic and sensory characteristics until bottling. Bottling is carried out according to confirmed orders.
Extraordinarily dense olive oil, with a warm green colour and golden-yellow reflections.
On the nose, olive leaf opens decisively. Notes of green spices intertwine with hints of fresh grass, while cardamom emerges and leads to an almond finish.
High-intensity fruitiness. Well balanced, with a lingering aftertaste of green tomato and a pleasantly bitter almond note on the finish.
Red prawn tartare, grilled lobster, citrus-marinated calamari and lemon granita.
The olives are delivered to the mill within 3 hours of harvesting and cold-extracted to preserve the integrity of flavours and aromas. The oil is stored in nitrogen-protected tanks to maintain its organoleptic and sensory characteristics until bottling. Bottling is carried out according to confirmed orders.
Green with golden-yellow reflections.
Intensely fruity olive oil. On the nose it is fresh, with notes of green tomato, cardoon, green pepper and delicate saline hints.
Fruity and well balanced, with a light touch of bitterness and gentle spiciness.
Ideal for seasoning salads and vegetables, fish dishes, meat and as a finishing oil on fresh bread.