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The company

The story of this renowned company begins towards the end of the 1800s, with Renzo Barbera, who, in his hold of San Lorenzo Ai Colli, delighted in cultivating citrus fruits and olives. In 1894 Renzo transformed his passion for the earth into a flourishing activity, until in 1910 he was called to the Salandra government. The activity passed into the hands of his son Manfredi, who showed great entrepreneurial skills, giving immediate impulse to the company: demonstration of this development was the assignment of two gold medals to the Barbera oil on the occasion of the inauguration of the Eiffel Tower in Paris. Subsequently, Manfredi Senior's innovative ability (son of the first Manfredi) did not delay in coming forward and became the first to pack the glass oil. At that time the company delivered its oil to Tirrenia navigation and the restaurant manager asked the grandfather Manfredi to think of the oxes for the on -board restaurant. The input was immediately caught, Manfredi found in Murano some beautiful artisan oralhere to be used for his precious oil. It was a great success! From that moment the Azieda made the oil exclusively in glass and cans bottles. The old odors remained memories of the past. To assist his father the young Lorenzo, called Renzino, with an eclectic and brilliant personality. Great poet, a passion inherited from the family of Mamma Carolina Natoli, grows between words and oil. But in reality, Manfredi Senior of fantasy also had so much: in the 1960s in full economic boom he develops another novelty for his company, "the oil oil". Shortly thereafter it becomes an international referee for the designation of the COI (international oil council). Today the company is in the hands of Manfredi Junior who resembles his grandfather in appearance and character. He was an industrialist capable of conceiving the factory in a modern key, but with a visceral attachment to tradition. His heir has sensed that it is necessary to move to foreign markets where a good oil like Sicilian must be exported.

Prizes and awards

1900 - Paris International Exhibition: 4 gold medals.

1904 - Grand Prize Saint Louis: 2 gold medals.

1906 - International Palermo and Monreale exhibition: Golden Grand Prix and Medal.

1998 - Restaurant Show, New York: 1st prize.

1999 - Sol, Verona: golden lion and great mention for "Frantoia" extra virgin olive oil.

2000 - Fancy food show, New York: finalist Category Condiments 1st Prize category Olive oil.

2001 - Sol Verona: great mention of quality for extra virgin olive oil "Frantoia". "Mario Solinas" International Competition, Madrid International Oleiculum Council: 1st prize for "Frantoia" extra virgin olive oil. 10th International Competition Extra Virgin Olive Oils "The Golden Orciolo", Pesaro: distinction for the "Store Mundi" extra virgin olive oil.

2003 - Competition "L'Orciolo d'oro", Pesaro: distinction as a medium fruity for "Stupor Mundi" oil. L.A. County Fair, Los Angeles: gold medal for "Stupor Mundi" oil, silver medal for the "Stupor Mundi" oil packaging.

2004 - L.A. County Fair, Los Angeles: gold medal for "Stupor Mundi" oil. Competition "L'Orciolo d'oro", Pesaro: 3rd prize as an intense fruity for "Stupor Mundi" oil, distinction for the "Frantoia" oil.

"Manfredi Barbera & Figli S.p.A." It is today one of the most advanced olearia on the international scene, whose excellent products are obtained and bottled according to the highest quality and hygienic food standards. Editing and production are guaranteed by the most important international certification systems: ISO 9001, ISO22005: 2007, BRC certified (British Retail Consortium), IFS Certified (International Food Standards).

The historic headquarters is located in via Emerico Amari in Palermo, to which, in 2003, a modern production plant was added in the sunny and enchanting custonaci, in the province of Trapani.

All the preparation phases of the olives - selection, cleaning and crushing - take place in an external area, so as to maintain absolutely uncontaminated the internal room where the gramulation takes place, the most delicate phase.
As regards the crushing phase, no other company in the world can boast four different systems for olive milling: break -in, hammers, opposing stone rollers and pitting. Finally, the third building, where the temperature is automatically adjusted to 18 ° C for 365 days a year, is intended for the filing of the finished product and packaging.