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Sabino Leone


Three Generations of Passion for Quality



The Olive Tree Always Chooses Beautiful Places to Give its Best



Innovation in The Respect of Tradition



Oil Tailoring



A Family



“It was my father, Gioacchino to let me taste the freshly pressed oil. That day I decided that this would be my path”


Born from the passion for nature, soil and life in the fields which unites the Leone family the company is conducted by the owner Sabino with his sons Nino and Maddalena. It’s an Apulian reality in line with the times. The company aims at the exploitation of autochthonous cultivars through new olive-growing plants. The company is dedicated to the care of Coratina cultivar olive groves, among which stand out age-old trees of over 220 years old, and young installations of Peranzana, Frantoio and Carolea and to the production of wine grapes, cereals, legumes and other mixed crops. With the aim of bringing to the table a product that is not only excellent but also genuine, the agricultural company Leone implements methods of production deriving from organic farming and integrated with ICEA, CSQA and SQNPI certifications.


Our Products - Quality First of All


Oil Tailoring



“Each type of oil offers a different emotion, it is our job to bring out its characters. I compare our olive mill to a high-class tailoring, where the details are important and are the attention is at its highest. This is how a superior quality extra virgin is born.”


From our olives are made 6 different types of product, all different for the fruit characteristics. The obstinacy in producing an extra virgin olive of high level takes today the farm’s produce into the best gastronomic corners in the Italian territory and abroad.


Our Products



“We believe in transparency and quality, that is why we operate strict controls on the production process and guarantee the traceability of the products”.



The quality of the production process, guaranteed for cultivars, and the processing capability, allow to keep intact the high polyphenol component. Thanks to this attention our extra virgin olive oil is not only good in taste but also brings health benefits.


About Us



I never considered the farm just a place where to work. It is not just about harvesting fruits and processing them, but it’s a responsible commitment. The nature should be interpreted, respected, loved; it is she who decides for herself and for us. The olive groves are the ones that always choose nice places where to give their best and every vintage is different, there are good, mediocre and bad ones, it is up to men to interpret them.



The passion for nature combined with the desire to offer an excellent product has brought the farm on the road towards innovation, becoming quickly one of the technologically advanced territorial realities without renouncing to the teachings of the traditional processing. For decades, we dedicate ourselves to the production of wine grapes, cereals and legumes but it is the production of extra virgin olive oil to draw all our attention. To bring out the best olive-groves, the company aims at restoring the native cultivars through the new oil-making facilities of Peranzana, Frantoio and Carolea that, together with the century-old olive trees of cultivars Coratina, represent the pride of the company. From these trees will come our best extra virgin.


I believe that everything has its time. One can not force nature, it is up to us to unite, with patient gestures, all it takes to make the best product, unique, unrepeatable. This is the philosophy that my ancestors have passed on to me through their teachings, a way of seeing things that I am passing on to my children Gioacchino and Maddalena.



Each production step is followed meticulously to preserve the authenticity of the fruit: from harvest to storage, from defoliation and washing of the olives to cold pressing. This ongoing commitment to maintain a high standard in the production processes, combined with the care of the olive trees, leads to the production of a superior extra-virgin oil. The confirmation of a production process based on the best techniques in the olive growing landscape, is given by the numerous honors and awards that the company receives annually, both nationally and internationally.


In this sense I consider myself almost a craftsman, a dressmaker intent in a finishing work. The farm is for me a tailor shop where the details are important and the attention is at its highest.


Olive Groves



The Olive Tree Always Chooses Good Places to Give its Best



150 hectares of olive groves. This is the pride of our company. On our lands cohabit 220-year-old Coratina trees and younger installations of Peranzana, Frantoio and Carolea.


Ripe Right to The Point



Our olive trees make fruit every year; we collect the olives at the right time when they are still green. We perform the gathering with self-propelled shakers with the help of elastic rods that accompany the movement of the bush, facilitating the harvest.


The Oil Mill



The Charm of Nature



Immersed in the countryside, the olive oil mill is the perfect synthesis of our philosophy that seeks to continuously combine past and present, craftsmanship and innovation. Our company, with its modern structure and with its colors evoked by nature, does not predominate but rests harmoniously in the territory that hosts her keeping intact the charm and poetry.


The House of The Olive Grower



We are growers and the olive oil mill is our home. It’s here, under our punctual supervision, that all the processes for the production of the extra virgin take place. The detachment of the fruits from the plant marks the beginning of the transformation work.


Washing and Defoliation



After harvesting the olives are taken immediately to the mill to be stripped of leaves and branches, and then washed to remove all external impurities.


Dough and Aroma



We thus move to the delicate phase of pressing, in which the olives are crushed by creating the so-called “dough.” At this stage the focus is utmost to avoid any oxidation of the compound which has been created. Later on the dough goes to the mullers where the oil molecules are aggregated and the aromas are released. In this phase it is important to determine the kneading time and the temperature, rigorously cold, to create a great extra virgin olive oil.


Quality Extraction



The dough is now ready to go into the decanter, the real heart of the oil mill. Here through a centrifugal force the oil is separated from the dough. The oil is now ready to go into the separator where the last residues of water are eliminated.


A Wonder To Be Preserved



The oil is filtered to remove the last particles of impurities through to cardboard filters. It is stored in tanks projectiles from inert gas in a constant temperature-controlled room. The oil is now ready for bottling.


Innovation and Quality



Quality Means Looking to The Future



Preserving the tradition does not mean neglecting the new technologies. Quality and innovation are an inseparable pair which inspires the whole philosophy of the farm.


Pioneers of The Soil



The quest for perfection in the production of extra virgin has always led us to look forward. Already back in 1972 we were the pioneers in agricultural technology: we were among the first in Italy to harvest the olives mechanically.


Experience and Revolution



Our extra virgin is, in his own little way, a cultural revolution. Combining experience and change was a challenge for us. The result is the production of a higher category of extra virgin obtained thanks to the loving care for the olive trees and through the use of the most updated machinery in the field.



Products Sabino Leone

Sabino Leone


Three Generations of Passion for Quality



The Olive Tree Always Chooses Beautiful Places to Give its Best



Innovation in The Respect of Tradition



Oil Tailoring



A Family



“It was my father, Gioacchino to let me taste the freshly pressed oil. That day I decided that this would be my path”


Born from the passion for nature, soil and life in the fields which unites the Leone family the company is conducted by the owner Sabino with his sons Nino and Maddalena. It’s an Apulian reality in line with the times. The company aims at the exploitation of autochthonous cultivars through new olive-growing plants. The company is dedicated to the care of Coratina cultivar olive groves, among which stand out age-old trees of over 220 years old, and young installations of Peranzana, Frantoio and Carolea and to the production of wine grapes, cereals, legumes and other mixed crops. With the aim of bringing to the table a product that is not only excellent but also genuine, the agricultural company Leone implements methods of production deriving from organic farming and integrated with ICEA, CSQA and SQNPI certifications.


Our Products - Quality First of All


Oil Tailoring



“Each type of oil offers a different emotion, it is our job to bring out its characters. I compare our olive mill to a high-class tailoring, where the details are important and are the attention is at its highest. This is how a superior quality extra virgin is born.”


From our olives are made 6 different types of product, all different for the fruit characteristics. The obstinacy in producing an extra virgin olive of high level takes today the farm’s produce into the best gastronomic corners in the Italian territory and abroad.


Our Products



“We believe in transparency and quality, that is why we operate strict controls on the production process and guarantee the traceability of the products”.



The quality of the production process, guaranteed for cultivars, and the processing capability, allow to keep intact the high polyphenol component. Thanks to this attention our extra virgin olive oil is not only good in taste but also brings health benefits.


About Us



I never considered the farm just a place where to work. It is not just about harvesting fruits and processing them, but it’s a responsible commitment. The nature should be interpreted, respected, loved; it is she who decides for herself and for us. The olive groves are the ones that always choose nice places where to give their best and every vintage is different, there are good, mediocre and bad ones, it is up to men to interpret them.



The passion for nature combined with the desire to offer an excellent product has brought the farm on the road towards innovation, becoming quickly one of the technologically advanced territorial realities without renouncing to the teachings of the traditional processing. For decades, we dedicate ourselves to the production of wine grapes, cereals and legumes but it is the production of extra virgin olive oil to draw all our attention. To bring out the best olive-groves, the company aims at restoring the native cultivars through the new oil-making facilities of Peranzana, Frantoio and Carolea that, together with the century-old olive trees of cultivars Coratina, represent the pride of the company. From these trees will come our best extra virgin.


I believe that everything has its time. One can not force nature, it is up to us to unite, with patient gestures, all it takes to make the best product, unique, unrepeatable. This is the philosophy that my ancestors have passed on to me through their teachings, a way of seeing things that I am passing on to my children Gioacchino and Maddalena.



Each production step is followed meticulously to preserve the authenticity of the fruit: from harvest to storage, from defoliation and washing of the olives to cold pressing. This ongoing commitment to maintain a high standard in the production processes, combined with the care of the olive trees, leads to the production of a superior extra-virgin oil. The confirmation of a production process based on the best techniques in the olive growing landscape, is given by the numerous honors and awards that the company receives annually, both nationally and internationally.


In this sense I consider myself almost a craftsman, a dressmaker intent in a finishing work. The farm is for me a tailor shop where the details are important and the attention is at its highest.


Olive Groves



The Olive Tree Always Chooses Good Places to Give its Best



150 hectares of olive groves. This is the pride of our company. On our lands cohabit 220-year-old Coratina trees and younger installations of Peranzana, Frantoio and Carolea.


Ripe Right to The Point



Our olive trees make fruit every year; we collect the olives at the right time when they are still green. We perform the gathering with self-propelled shakers with the help of elastic rods that accompany the movement of the bush, facilitating the harvest.


The Oil Mill



The Charm of Nature



Immersed in the countryside, the olive oil mill is the perfect synthesis of our philosophy that seeks to continuously combine past and present, craftsmanship and innovation. Our company, with its modern structure and with its colors evoked by nature, does not predominate but rests harmoniously in the territory that hosts her keeping intact the charm and poetry.


The House of The Olive Grower



We are growers and the olive oil mill is our home. It’s here, under our punctual supervision, that all the processes for the production of the extra virgin take place. The detachment of the fruits from the plant marks the beginning of the transformation work.


Washing and Defoliation



After harvesting the olives are taken immediately to the mill to be stripped of leaves and branches, and then washed to remove all external impurities.


Dough and Aroma



We thus move to the delicate phase of pressing, in which the olives are crushed by creating the so-called “dough.” At this stage the focus is utmost to avoid any oxidation of the compound which has been created. Later on the dough goes to the mullers where the oil molecules are aggregated and the aromas are released. In this phase it is important to determine the kneading time and the temperature, rigorously cold, to create a great extra virgin olive oil.


Quality Extraction



The dough is now ready to go into the decanter, the real heart of the oil mill. Here through a centrifugal force the oil is separated from the dough. The oil is now ready to go into the separator where the last residues of water are eliminated.


A Wonder To Be Preserved



The oil is filtered to remove the last particles of impurities through to cardboard filters. It is stored in tanks projectiles from inert gas in a constant temperature-controlled room. The oil is now ready for bottling.


Innovation and Quality



Quality Means Looking to The Future



Preserving the tradition does not mean neglecting the new technologies. Quality and innovation are an inseparable pair which inspires the whole philosophy of the farm.


Pioneers of The Soil



The quest for perfection in the production of extra virgin has always led us to look forward. Already back in 1972 we were the pioneers in agricultural technology: we were among the first in Italy to harvest the olives mechanically.


Experience and Revolution



Our extra virgin is, in his own little way, a cultural revolution. Combining experience and change was a challenge for us. The result is the production of a higher category of extra virgin obtained thanks to the loving care for the olive trees and through the use of the most updated machinery in the field.



Products Sabino Leone

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