Josephine Mangano is the marketing and distribution arm of Valli dell’Etna Olive Oil. Her brother Tano is the grower producer. Their olive groves consist of five contiguous parcels of land on terraced valleys at the foot of Mt. Etna, Europe’s highest active volcano, which dominates northeast Sicily, Italy. Two parcels of land have been in the family since 1909, the remaining parcels were added in 1996, 1999 and 2003. The Manganos pick and press the yield from each parcel separately, producing several “field blends” which vary in taste from year to year. Approximately 18 to 22 lbs. of handpicked olives when pressed yield 25.5 fl. oz.
Like fine wines, their extra virgin olive oils clearly state the year of harvest and the olive varietal. These premium, artisan olive oils are cold pressed, organic and unfiltered and are best used as a seasoning ingredient. Simply drizzle, garnish, or splash onto your finished dish to showcase its delicious flavor. Store the olive oil in a cool, dark place. AND remember that unlike wine, olive oil does not improve with age. Use olive oil within two years from harvest.
Check out our Mill City market menu, featuring Josephine’s olive oil.
Distance traveled to Market:
The olive oil travels ~5,000 miles from northeast Sicily, Italy