CERTIFICATE LINE

The company

The history of this renowned company begins towards the end of the 19th century, with Renzo Barbera, who, on his estate in San Lorenzo ai Colli, enjoyed growing citrus fruits and olives. In 1894 Renzo transformed his passion for the land into a flourishing business, until 1910 when he was called to the Salandra Government. The business passed into the hands of his son Manfredi, who showed great entrepreneurial skills, giving immediate impetus to the company: proof of this development was the awarding of two gold medals to the Barbera oil on the occasion of the inauguration of the Eiffel Tower in Paris. Subsequently, the innovative ability of Manfredi senior (son of the first Manfredi) did not take long to come forward and he became the first to package oil in glass. At that time the company delivered its oil to Tirrenia Navigazione and the catering manager asked grandfather Manfredi to think of some cruets for the on-board restaurant. The input was immediately understood, Manfredi found some beautiful handcrafted oil cruets in Murano to use for his precious oil. It was a great success! From that moment the company packaged the oil exclusively in glass bottles and cans. The old wineskins remained reminders of the past. Assisting his father is the young Lorenzo, known as Renzino, with an eclectic and brilliant personality. A great poet, a passion inherited from his mother Carolina Natoli's family, he grew up mixed between words and oil. But in reality Manfredi senior also had a lot of imagination: in the 1960s, during the economic boom, he developed another innovation for his company, "must oil". Shortly thereafter he became an international arbitrator appointed by the IOC (International Olive 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 understood that it was necessary to move to foreign markets where an oil as good as the Sicilian one must be exported.

AWARDS AND RECOGNITIONS

1900 - Paris International Exhibition: 4 Gold medals.

1904 - Grand Prize Saint Louis: 2 Gold Medals.

1906 - International Exhibition Palermo and Monreale: Grand Prize and Gold Medal.

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

1999 - SOL, Verona: Golden Lion and Great Mention for the "Frantoia" extra virgin olive oil.

2000 - Fancy Food Show, New York: Finalist in the condiments category, 1st prize in the olive oil category.

2001 - SOL Verona: Great Mention for Quality for the "Frantoia" extra virgin olive oil. "Mario Solinas" International Competition, Madrid International Olive Oil Council: 1st Prize for "Frantoia" extra virgin olive oil. 10th International Extra Virgin Olive Oil Competition "L'Orciolo d'Oro", Pesaro: Distinction for the extra virgin olive oil "Stupor Mundi".

2003 - "L'Orciolo d'Oro" competition, Pesaro: Distinction as medium fruity for the "Stupor Mundi" oil. L.A. Competition COUNTY FAIR, Los Angeles: Gold medal for the "Stupor Mundi" oil, Silver medal for the packaging of the "Stupor Mundi" oil.

2004 - L.A. Competition COUNTY FAIR, Los Angeles: Gold Medal for the "Stupor Mundi" oil. "L'Orciolo d'Oro" competition, Pesaro: 3rd prize for intense fruitiness for the "Stupor Mundi" oil, distinction for the "Frantoia" oil.

"Manfredi Barbera & Figli S.p.A." is today one of the most advanced oil companies on the international scene, whose excellent products are obtained and bottled according to the highest quality and food hygiene standards. Factories and production are guaranteed by the most important international certification systems: ISO 9001, ISO22005:2007, BRC certificate (British Retail Consortium), IFS Certificate (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 olive preparation phases - selection, cleaning and crushing - take place in an external area, so as to keep the internal room where the crushing, the most delicate phase, takes place absolutely uncontaminated.
As regards the crushing phase, no other company in the world can boast four different olive pressing systems: disc crushing, hammer crushing, opposing stone roller crushing and pitting. Finally, the third building, where the temperature is automatically regulated at 18° C for 365 days a year, is intended for storing the finished product and packaging.