Seven years ago, we brought our family tradition and professional experience together and took the decision to start our own farming project in Sicily inspired by our origins and with the ultimate goal of creating something really contemporary.

TRADITION

Miceli & Sensat, founded by Paolo Miceli and Sergio Sensat, can trace its passion and ties with olive oil back several generations. 

More than six generations of Paolo’s family have been growing olives and grain on its land in Sicily and, until the 1990s, in Tuscany.

Sergio Sensat belongs to one of Spain’s long-established olive oil producing families. He is a direct descendant of Gerardo Sensat, the founder of the Sensat family business in the mid-19th century.

THE START OF A NEW PROJECT

Seven years ago, we brought our family tradition and professional experience together and took the decision to start our own farming project in Sicily inspired by our origins and with the ultimate goal of creating something really contemporary.

We bought land on a farm belonging to Paolo’s family in the extraordinarily beautiful countryside of the province of Palermo. Our dream was to produce some of the best Sicilian organically farmed extra virgin olive oils.

We are driven by the passion, engagement and faith in our project. We amalgamate experience, tradition and innovation with a deep respect for the land of Sicily knowing full well that we are its guests and where we want to leave a mark that will contribute to improve it in the future.

THE PROJECT


Our organic olive grove covers 115 hectares. A piece of land with 46,000 olive trees of five varieties, three native (Nocellara del Belice, Biancolilla and Cerasuola) and two non-native (Picual and Arbequina), all grafted to Sicilian wild olive trees, which goes against the current trend of planting cloned olive trees and back to the traditional method. In addition, we farm old Sicilian wheat varieties on 100 hectares with the aim of contributing to their revival.

Awards 2022

Miceli & Sensat is today probably the most avant-garde organic olive estate in Sicily. Since its first year of production it placed high in international contests and became one of the most surprising new entries.

Conoce más

Leone D´Oro 2022

U’Ciuri Nocellara del Belice. Migliore Olio Biologico.

Migliore Olio Biologico Italiano 2022.

OliveJapan, Gold, 2022

Olio Extra Vergine d’Oliva Miceli&Sensat.

Toshiya Tada Award, 2022

Toshiya Tada Special Olive Oil Sommelier Award.

OliveJapan, Gold, 2022 (U´Ciuri)

U’Ciuri. Gold.

Athena, Double Gold, 2022

Olio extra vergine d’Oliva biologico Miceli&Sensat.

Double Gold Medal.

Athena, Gold, 2022

U’Ciuri. Gold Medal.

Athena, Special Prize, 2022

U’Ciuri, Best Extra Virgin Olive Oil from Nocellara del Belice. Special Prize.

MERUM##

Extra Vergine Sicilia IGP U’Ciuri Bio 2021.

NYIOOC World Olive Oil, Gold, 2022

U’ Ciuri. Gold Award.

SOL DÓRO, Special Mention, 2022

Miceli&Sensat U’Ciuri. Gran Menzione Categoria Extravergine Fruttato Medio.

EVO IOOC, Gold, 2022

U’ Ciuri. Gold Medal.

EQOO, Extra Quality, 2022

EQOO Premio IL MAGNIFICO 2022 Extra Quality.

EQOO, Extra Quality, 2022 (U´Ciuri)

EQOO Premio IL MAGNIFICO 2022 Extra Quality.

THE 2022 HARVEST
The rich water reserves from the lakes on our farm made it possible to contend with last summer’s high temperatures and reap a harvest of extraordinary characteristics. 

U’CIURI

U’CIURI is the result of the selection that we make every year from among our oils. This year’s blend was obtained from the Nocellara del Belice olive variety farmed in fields at different altitudes above sea level and picked over the first ten days of October using the “brucatura” method in order to ensure that the olives reach the oil mill in a perfect state. 

DELICATO

This is a unique blend of different varieties of our olives. Very delicate and balanced. The olives harvested using only machines reach our oil mill ground just a few hours after they are picked. The extraction cycle is carried out by milling them using blades that helps highlight the olives’ organoleptic properties. The temperature during the extraction process never exceeds 20-22 degrees and centrifugal separation is kept down to ten minutes at most. As a result, we are able to obtain extra virgin olive oils rich in aromas and flavours that thanks to the storage conditions discussed above last a long time.

Our land is in a unique, completely unspoilt enclave of Sicily whose singular feature is that it surrounds the northern part of Lake Garcia. Our lakes and our land's exposure to the south together create the best possible conditions and an ideal habitat for the life of our trees.

A land rich in minerals, as well as its varying altitudes that range from 200 m to 490 m above sea level, enable us to obtain different, richly nuanced, aromatic oils from our farm that in conjunction create our excellent monovarietal olive oils and contribute to creating our extraordinary blend.

The early harvesting of the olives that are almost immediately ground in our modern oil mill ensures that our oils are of the very highest quality standards. Furthermore, in the cold extraction process we use the most innovative technologies and closely monitor temperatures.

PRODUCTION PROCESS


Subsequent storage in our cellar where we have stainless-steel tanks in an inert atmosphere created using noble gases and under controlled temperatures ensures that the organoleptic properties of our oils are kept to an optimal level.