Growing olives
It all begins with the olive tree. The olives grow and ripen through the seasons. Harvesting is when the work in the fields meets the work at the mill.
OLIVE OIL, BOOKS AND CULTURE
From olives to oil, from the land to books: the farm’s journey and its connection with A.D.O.S. INTERNATIONAL.
It all begins with the olive tree. The olives grow and ripen through the seasons. Harvesting is when the work in the fields meets the work at the mill.
At the mill, the olives are cleaned and crushed. The resulting paste is worked to bring the tiny droplets of oil together. The oil is then separated from the other components: a journey to discover step by step.
Getting to know olive oil means looking, smelling and tasting. Its aromas and flavours tell the story of the olives and how they were processed. We will describe our oil’s characteristics, sizes and availability using verified information.
We would like to tell the story of the farm’s work through authentic photographs: the olive trees, the harvest, the people and the journey of the olives through the mill. On the lower ground, the River Imera marks the farm’s boundary.
One possible future step is a gathering at the farm to learn about the process and discover olive oil through tasting.
Visits and tastings are proposals still to be organised. Dates, participation details and bookings will be published once confirmed.
An informed choice begins with clear information: who produces the oil, what the label declares and which documents allow those claims to be checked.
The DEMETRA labels received on 11 October 2026 identify Azienda Agricola Stramera Giulio, contrada Firrione, Scillato (PA), as the producer and packer. The declared volume is 0.10 L, equivalent to 100 ml.
The original labels are in Italian, German and Polish. Previews are available on 100, 250, 500 and 750 ml bottles, with explanations and the original technical drawings for the containers.
The batch number identifies a production run. The best-before date indicates how long the product will retain its characteristics when stored correctly.
Information on the origin of the olives, harvesting, processing, analyses and certification will be available once the documents have been received and linked to the relevant production.
No certificates or analysis reports have yet been published on this page. The QR link on the new labels still needs to be checked.
Pour a little oil into a clean glass, smell it and taste a few drops. What aromas can you detect? Do you notice bitterness or a peppery sensation in your throat?
Fruitiness, bitterness and pungency are positive attributes. Tasting for yourself helps you get to know the oil; classification requires chemical analysis and professional sensory assessment.
Behind every bottle are tree care, harvesting, transport, milling and storage. Skills, labour, fuel and energy are all part of this work. We will explain each stage using authentic photographs and information from the farm to show how the product is made.
For storage, the label recommends keeping the oil away from light and heat.
Further reading: CREA · Getting to know and recognise olive oil · European Commission · Olive oil categories and checks.
Water, Dignity, Opportunity, Development. A project devoted to children and the future of the planet.
‘The world we want’ is the thread connecting agriculture, knowledge and the future.
Explore A.D.O.S. INTERNATIONAL ↗We are planning a gift set with an A.D.O.S. book, a 100 ml bottle of Stramera olive oil and an activity sheet for reading and tasting together with an adult.
The original DEMETRA labels in Italian, German and Polish can now be viewed in the Quality control and marketing section, with previews of all four sizes and technical drawings for the containers.
The book title, packaging, price and deliveries, including to Switzerland, are still to be decided. The gift set is not yet available to buy.