To make extra virgin olive oil, first you select the people, then the land and finally the olives

Today, "Manfredi Barbera & Figli SpA" is one of the most advanced olive oil producers on the international scene whose excellent products are produced and bottled according to the highest standards of quality and food hygiene. Its plants and production are guaranteed by the most important international certification systems: ISO:9001, ISO22005:2007, BRC (British Retail Consortium) certification and IFS (International Food Standards) certification.

The historic site is located on Via Emerico Amari in Palermo to which, in 2003, a modern production plant was added in sunny and charming Custonaci, in the province of Trapani. This latter plant is equipped with the most technologically advanced production systems. There is the bottling room: four fully automated lines, each dedicated to packaging the oil in tins or glass and ceramic bottles. The use of nitrogen is essential in this phase as well, to ensure the highest product quality and optimum conservation over time. The experimental mill, the first of its kind in the world, is located in the second building. It is a totally revolutionary system whose strong point is experimentation. All the stages of the preparation of olives - selection, cleaning and crushing - take place outside, to keep the inside of the room where the most delicate step, malaxation, is performed absolutely uncontaminated. As regards the step of crushing, no other company in the world can boast of four different systems for milling olives: crushing with discs, hammers, opposing stone rollers and pitting. Finally, the third building, where the temperature is automatically adjusted to 18 °C for 365 days a year, is used as the warehouse for packaged products.
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