Generations of Sicilian Olive Oil
The Barbera family has been obsessed with the fruits of their island since Lorenzo and Vincenzo Barbera first began working their farm near Palermo, Sicily, more than 130 years ago. While they originally started farming both olives and citrus fruits, it was the olive that would eventually steal their hearts. Barbera extra virgin olive oil is made with Sicilian olive varieties, such as Nocellara del Belice olives and Biancolilla olives, harvested from at least 10 different areas across the western half of the island. Today, Barbera extra virgin olive oil is sold in at least 30 countries across the world. The brand has won multiple awards, including at the Italian Food Awards USA and the sofi Awards Specialty Food Competition in New York.
Types of Barbera Extra Virgin Olive Oil
Barbera produces a range of bottles, including monocultivars, blended olive oils, organic olive oil, and unfiltered olive oil. Some Barbera olives are processed via cold extraction, which results in an Italian olive oil that contains a higher percentage of naturally occurring, heart-healthy polyphenols. The flavor profile and uses for each bottle depend on which olives are used and how they were processed. Explore the Barbera extra virgin olive oil range, from classic to the Lorenzo line, at Supermarket Italy!