At Bonobono, we are proud to showcase Centonze, a brand that epitomises the essence of Sicilian olive oil.
Rooted in a rich historical tradition, Centonze produces exceptional olive oil that reflects the unique characteristics of its terroir. The olive trees flourish in the mineral-rich tuff rock of Belice, imparting a harmony of flavours that distinguishes their oils.
A Legacy of Excellence
Centonze olive oil is celebrated for its green hue, fruity aroma, and complex aromatic composition. This harmonious blend of flavours is made possible through the cultivation of indigenous varieties such as Nocellara del Belice, Cerasuola, and Biancolilla. The company has received numerous national and international accolades, including recognition from Slow Food Presidium for Extra Virgin Olive Oil in 2015, affirming its commitment to quality.
The Historical Significance of Olive Cultivation
Olive cultivation has been integral to the people of Belice since the 7th century B.C., dating back to the ancient colony of Selinunte. The Selinuntini cultivated and spread olive trees throughout the valley, establishing a rich heritage that continues today. Centonze’s olives are a testament to this tradition, yielding exceptional oils that resonate with history and authenticity.
The Unique Varieties of Centonze
- Nocellara del Belice: The only Italian olive with two P.D.O. designations, this variety is renowned for its excellent pulp/kernel ratio and balanced flavour profile. Its oil is medium-intense fruity and celebrated for its storability.
- Cerasuola: Among the most cultivated varieties in Sicily, Cerasuola olives produce an extra virgin olive oil with a vibrant, fruity taste. The flavour evolves based on harvest timing, ranging from intense artichoke notes when picked early to a softer taste when ripe.
- Biancolilla: One of Sicily’s oldest varieties, Biancolilla produces a delicate, medium-light olive oil with a refreshing grassy aftertaste. Its versatility makes it ideal for refining bolder oils and seasoning light dishes like fish.
The Art of Harvesting
The harvest season, from late September to November, is a critical time when olives are carefully handpicked to ensure optimal quality. Centonze employs traditional techniques passed down through generations, and within four hours of harvesting, the best olives are cold pressed at the modern olive oil mill to preserve their exceptional qualities.
The Olive Oil Production Process
The journey from tree to oil involves meticulous steps: cleaning, crushing, kneading, and extraction. The state-of-the-art Vitone V4 continuous cycle system ensures that temperatures remain below 27°C, allowing for true cold-pressed olive oil that retains its integrity.
Preserving the Green Gold
To maintain the quality of their olive oil, Centonze employs rigorous storage methods. The oil is stored in stainless steel containers under nitrogen, preserving its flavours and aromas until bottling. This meticulous care ensures that every bottle reflects the essence of Sicilian craftsmanship.
Experience the Authenticity of Centonze
At Bonobono, we invite you to indulge in the exquisite flavours of Centonze olive oil, where tradition meets innovation. Experience the rich history, exceptional quality, and unique taste of Sicily in every drop. Embrace the true essence of Mediterranean cuisine with Centonze, a symbol of authenticity and excellence.