Methods of extraction

Milling immediately after harvesting, using a cold, continuous-cycle extraction system, which carries out the gramolatura phase (mixing of the olive paste useful for separating the oil) in a controlled atmosphere, allowing the aromatic components to be preserved in the best possible way.

Millennia-old is the cultivation of olive trees in Sicily. In the picturesque landscape, twisted trunks centuries old and still productive stand among young olive trees. Here Donnafugata oil is born, amid timeless scents and fragrances, while the wind plays in the foliage of one of the many female figures inspired by the company. A woman-olive tree, a symbol of serenity and well-being.

Donnafugata’s Milleanni Extra Virgin Olive Oil is a blend of native cultivars, – Biancolilla, Nocellara del Belìce, Cerasuola and Pidicuddara – and from the Belìce Valley. So an oil produced in the heart of Western Sicily. It stems from the constant search for quality and attention to detail that have always distinguished Donnafugata’s wine production.

Production area: southwestern Sicily

Nutritional values for / Nutritional values for / Nährwerte für / Valeurs nutritionnelles pour

100 g

Energy / Energie / Énergie

3367 kj

819 kcal

Fats/ Fat / Fett / Matières grasses

  • of which saturated fatty acids
  • Of which saturates fatty acids
  • davon gesattigte Fettsauren
  • dont: acides gras saturés

91 g

14 g

Carbohydrates / Carbohydrate / Kohlenhydrate / Glucides

  • of which sugars
  • of which sugar
  • davon Zucker
  • dont: sucres

0 g

0 g

Fibers / Fibre / Ballastoffe /Fibres alimentaires

0 g

Proteins / Proteins / Eiweib / Protéines

0 g

Salt/ Salt/ Sel

0 g