AgroMini is a Sicilian consulting and education project founded by Eleonora Chiri and Philipp Nauer, with the aim of catalyzing the transition to regenerative agriculture. Regenerative means going beyond sustainable preservation to contribute to a genuine improvement of ecological, economic, and social conditions. Through regenerative land management, it is possible to enhance biodiversity and soil health and thereby profitably produce food and natural products of the highest quality.
Our fresh extra virgin olive oil comes from hand-harvested, completely natural olives from our olive grove at La Collina di Franz in Sicily. The majority our ca. 200 olive trees, Olea europea, are of the Sicilian cultivars “nocellara del belice” and “biancolilla”. Processing takes place at our neighboring “frantoio” (olive oil mill), where the olives are processed within a maximum of 48 hours after harvest.
Freshly pressed, unfiltered extra virgin olive oil is a living product rich in aromas and antioxidants, and its quality depends greatly on proper storage. It should be kept in a cool, dark place (ideally 14–18 °C) in tightly sealed dark glass or metal containers to protect it from light, heat, and oxygen. Its polyphenol content—responsible for bitterness, “spicyness”, and many health benefits—gradually decreases as these compounds act as natural protectors against oxidation. Over time the oil naturally evolves in taste and texture—an expected process that reflects the oil’s natural life cycle, not a loss of quality.
The sediment often found at the bottom of unfiltered olive oil is simply made up of tiny olive particles and water droplets from the fruit, a sign of minimal processing and freshness. While this sediment can accelerate ageing if the oil is stored too warm or for too long, it is completely harmless and can even contribute to a fuller, more rustic flavor. Gently decanting the oil if long-term storage is planned can help extend its shelf life, but the presence of sediment itself is nothing to worry about—it’s a reminder that the oil is as close as possible to its natural origin.
When tasting, gently warm a small amount in a glass, inhale the aromas, then sip the pure oil to notice bitterness at the back of the tongue and “spicyness” as a peppery sensation in the throat—both positive signs of high polyphenol content, freshness, and antioxidant richness. Hand-picked, freshly pressed olive oil reminds us that the best taste and health benefits are enjoyed now, so use it generously and savor your 2025 harvest.
