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Premiati Oleifici Barbera

Oil Extravergine of Oliva DOP Monti Iblei, Masserie of the plateau, 750 ml

Regular price €15.50 EUR
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Theextra-virgin olive oil DOP Masserie of the plateau, born in the campaigns of the Iblei Mountains, they present a multifacet scenario of nature and colours where the olive crop constitutes one of the most widespread agrarian landscapes.

Here are cultivated the most prized varieties of olives of Sicily.

From the famous Tonda Iblea, a high quality extra-virgin olive oil is derived from the green colour and fresh scent, with noticeable notes of tomato and freshly-mowed wet grass.

It's a medium fruity with persistent herbaceous notes and a spicy aftertaste that leaves a perfect balance in the mouth. Indicated with lesse vegetables and grilled vegetables, legumes and roast meats.



90% Tonda Iblea, 10% Moresca.


Eastern Sicily.


High hill.


Burn by hand.


Shredding within 24 hours of collection, extraction with continuous-cycle implantation, natural decantation and travases.


By natural teli.


Intense perfume with herbaceous aromatic notes and tomato trails.


Fruity with trails of herbs, tomato and artichoke, with notes of bitter and spicy in balance on the final.


Oil from the gold green color.


Vegetables lesse and grilled, legumes and roast meats.

More than 5000 olive growers, 12 mills and the great attention to quality carry on your tables this unique product. From the mountains of the palermitano to the hills of the agrigentin the partners of our consortium ensure the best of the best.


The Company

The history of this renowned company begins towards the end of 1800, with Renzo Barbera, who, at his estate in San Lorenzo ai Colli, dabbled to cultivate citrus and olives. In 1894 Renzo transforms his passion for the land into a flourishing business, until in 1910 he was called to the Salandra Government. The activity passed into the hands of son Manfredi, who showed great entrepreneurial skills, giving an immediate impetus to the company : demonstration of such development was the awarding of two gold medals to the Barbera oil at the inauguration of the Eiffel Tour in Paris. Afterward, the innovative capacity of Manfredi senior (son of the first Manfredi) did not fail to step up and became the first to package the oil in glass. At that time the company delivered its oil to Tirrenia Navigazione and the restaurant manager asked Grandpa Manfredi to think of olive growlers for the onboard restaurant. The input was immediately caught, Manfredi found in Murano of the beautiful artisanal olers to be used for his precious oil. It was a great success! From that moment the azieda packed the oil exclusively in glass bottles and cans. The old otri remained memories of the past. The father of the young Lorenzo, said Renzino, was assisted by eclectic and genial personality. Great poet, passion inherited from the family of mother Carolina Natoli, grows unpained between words and oil. But in reality, even Manfredi senior of fantasy had so much : in the 60 in full economic boom it puts another novelty for his company, "the must oil". He soon becomes international referee for the designation of the COI (International Olevest Council). Today the company is in the hands of Manfredi junior that Grandpa looks like in appearance and character. He was an industrialist capable of conceiving the factory in modern key, but with a visceral attachment to tradition. His heir has hinted that it is necessary to move to foreign markets where a good oil such as the Sicilian goes exported.



1900-International exhibition of Paris : 4 gold medals.

1904-Grand Prize Saint Louis : 2 Gold Medals.

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

1998-Restaurant Show, New York : 1 ° Award.

1999-SOL, Verona : Lion d' Oro and Gran Mention for extra virgin olive oil "Frantoia".

2000-Fancy Food Show, New York : Finalist category condiments 1 ° Category Olio olive oil.

2001-SOL Verona : Gran Mention to Quality for extra virgin olive oil "Frantoia". International Competition "Mario Solinas", International Oleicol Council Madrid : 1 th Prize for extra virgin olive oil "Frantoia". 10 th International Competition Oils Extra Virgin di Oliva "L' Orciolo d' Oro", Pesaro : Distinction for the extra virgin olive oil "Stupor Mundi".

2003-Concourse "The Orciol d' Oro", Pesaro : Distinction as the medium fruity for the oil "Stupor Mundi". L.A. COUNTY FAIR, Los Angeles : Gold Medal for the oil "Stupor Mundi", Silver Medal for the oil packaging "Stupor Mundi".

2004-Contest L.A. COUNTY FAIR, Los Angeles : Gold Medal for the oil "Stupor Mundi". Competition "L' Orciolo d' Oro", Pesaro : 3 ° Award as an intense fruity for the oil "Stupor Mundi", Distinction for the oil "Frantoia".


"Manfredi Barbera & Sons S. p.A." is today one of the most evolved oil companies in the international landscape, the excellent products of which are obtained and bottled according to the highest quality standards and food hygiene. Establishments and production are guaranteed by the most important international certification systems : ISO 9001, ISO22005:2007, BRC certified (British Retail Consortium), IFS Certificate (International Food standards).

The historic venue 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.


The latter has been made and equipped with the most technologically advanced production systems, and is divided into three operational nuclei : the storage area, the experimental mill, the deposit. The finished product storage warehouse is entirely thermoconditioned, houses large silos at the controlled temperature of 18 °C where the oil is kept under nitrogen against oxidation, and its storage capacity amounts to about 7,000 quintals. Next to the storage area we find the packaging room : four fully automated lines, each reserved for the packaging of bottled oil, cans and ceramics.
At this stage, the use of nitrogen is also shown to be used to ensure a product kept at the highest levels and optimal storage over time. The experimental mill, first in its kind at the world level, is housed in the second building : a completely revolutionary plant that makes experimentation its own point of strength.


All the stages of preparation of the olives-selection, cleaning and crushing-occur in an outdoor area, so as to keep absolutely pristine the interior local where the gramulation takes place, the most delicate phase.
As far as the shredding phase is concerned, no other company in the world can boast four different systems of olive molding : franging to discs, hammers, contrasted stone rollers and denocciolating. Finally, the third building, where the temperature is automatically adjusted to 18 ° C for 365 days a year, is intended for the storage of the finished product and packaging.