with Papa Vince, the cute old man on our label. At 17, he learned the art of making Extra Virgin Olive Oil (EVOO) when working as an apprentice for the Knight of De Stefani at the medieval Castello of Rampinzeri, Santa Ninfa, Italy.
Under the Knights' careful guidance, Papa Vince learned the SECRET ART of making what he used to call “MEDICINE OIL.”
As he traveled around the Valley of Belice, looking for the best olives to press for his master, he learned that not every soil nor every olive variety produces the same quality oil. He also realized that each olive variety has a different taste and shelf life, and even the way an olive grove is cared for and pruned makes a huge difference in the final quality of the Extra Virgin Olive Oil.
He also realized that only the wealthiest had access to such a magnificent oil. Manual production of EVOO was extremely labor intensive. It took 48 hours, 3 men and a mule to produce about 1 quart of EVOO. The freshest olives were pressed within 24 hours of harvesting and belonged only to the master. The rest of the people had to wait for their turn. By then the olives were no longer as fresh. Other farmers thought their oil was the best but Papa Vince knew better. He often wondered if this healing, wonderful tasting oil could ever become available to other farmers.
After the war, the fast advancement of technology made Papa Vince pondered whether a mechanical press will ever be built. When he first heard about the mechanical press that was made in 1964, he saved and saved until his dream came true. In 1972, he bought the first mechanical press that existed in the Valley of Belice. OH BOY, was he happy to see others enjoy the fresh Extra Virgin Olive Oil that was only reserved for the master!
Yet, he soon discovered that this extra virgin olive oil was not of the same quality he used to craft for the Knight of De Stefani. This mechanical machine overheated and in the process reduced the quality of the extra virgin olive oil significantly. The other farmers could not tell the difference, but Papa Vince could.
Since that very first mechanical press, many versions and variations of olive oil pressing machines have come on to the market. Each one had its own combination of pros and cons that made it impossible for Papa Vince to craft that EVOO that he used to make at the Castello of Rampinzeri.
Papa kept dreaming and finally in 2008 the perfect machine was built: The Two Phase Waterless Press. In order for Papa Vince to buy this machine the entire family came together and use their property as collateral for a loan in the amount of $1,000,000 which was the cost of the machine.
This press did not overheat, did not require mixing water with the olives for pressing. Still in Italy today, over 95% of the FRANTOIO (olive pressers) use the old technology of mixing water and olives which significantly depletes the antioxidants and nutrients in the EVOO.
In fact, the Two Phase Waterless Press reduces oxidation significantly by using a vacuum pressing technology that is controlled by computers. Papa was finally able to replicate that very same Extra Virgin Olive Oil he used to make for the Knight of De Stefani and even improve on it.
Today, in Italy there are only approximate 14 olive presses of this caliber, and Papa Vince is very proud of being one of them in the Sicily area.
about the knowledge, wisdom and passion that has been put into the crafting of Papa Vince’s Extra Virgin Olive Oil. But I promise you, all the above will become evident at your first taste of Papa Vince’s Extra Virgin Olive Oil.
Below our greetings from the entire Papa Vince Family
Papa Vince Family Member