Olio Extra Vergine di Oliva Magma®
Magma® is produced only from the low yielding San Benedetto cultivar and only if perfect quality is obtained. Once every 5 years we get the right conditions to produce this olive oil, due to climatic difficulties to achieve perfect ripeness without damage of the olives. Exceptionally delicate and smooth, this olive accompanies well the most precious fish dishes as well as legumes like lentils, chickpeas, …
Region: Etna, Northern valley
Olive growths: Borriglione
Exposure: North-East
Cultivar: San Benedetto
Picking: manual from end of October to mid November
Extraction: 3 phase centrifugal extraction at low temperature
Decanting: In glass demijohns from 10 liters to 54 liters for 3 months
Filtering: No
Annual production: 150 bottles
First production: 2002
Bottle type (with pouring cap): dark 0,5L.
Cases of: 12 bottles
How to recycle: we suggest to re-use rather than recycle wherever possible; obviously without counterfeiting…
Bottle: 
in glass-recycling;
Closure: Ardeaseal 
in plastic-recycling; natural cork 
in organic waste, screw cap 
in glass-recycling, pouring closure olive oil in plastic recycling
Label: Susucaru in plastic-recycling, MunJebel, Pistemutta and Magma 
in paper-recycling
Wax cap: 
in non-recyclable waste
Case: carton 
in paper-recycling, wood case 
best to be re-used
Pallet: wood or plastic 
best to be re-used