1. What is Bono ?
Bono is Sicily’s largest producer of authentic extra virgin olive oil. Established in 1934, this family-owned company is deeply rooted in Sciacca, located in the Val Di Mazara, a region in Southern Italy renowned for its exceptional terroir and considered one of the best in the world for the production of high-quality and certified extra virgin olive oil.
2. Where is Bono Extra Virgin Olive Oil produced?
Bono’s Extra Virgin Olive Oil is produced in Sciacca, situated in the Val Di Mazara region of Sicily, Italy. This region is globally recognized for its superior olive oil production.
3. What are polyphenols and why are they important in olive oil?
Polyphenols are a large family of naturally occurring plant compounds that act as antioxidants. They are responsible for many of the health benefits associated with extra virgin olive oil (EVOO) including lowering the risk of heart disease, reducing blood sugar levels, potentially helping cancer and dementia patients, and restoring gut bacteria.
An optimal polyphenol count is above 220. Our product carries a polyphenol level of around 300-400. It is important to note that polyphenol levels drop after production and throughout the year. It is a value that degrades with time, light, heat, and use. EVOO isn’t like some wines, it doesn’t get better with age, so it is important to consume fresher oil (*Pro Tip: check out our bottleneck labels for our unique traceability feature with harvest dates and “best by” information to ensure freshness).
4. How can one identify high-polyphenol extra virgin olive oil?
While few brands list the polyphenol contents of their EVOOs directly on the label, there are tricks to finding high-polyphenol extra virgin olive oil:
- Check for olives that are harvested early in the season.
- Look for specific olive varieties known for high polyphenol levels. Such as:
- Nocerella del Belice,
- Coratina
- Conicabra
- Koroneiki
- Moraiolo
- Picual
- Opt for robust EVOOs over mild ones.
- Through your own research, make sure your EVOO is of high quality and certified when possible.
5. How does Bono ensure the authenticity and traceability of its products?
We are proud to be the largest producer and trader of P.D.O (Protected Designation of Origin) Val Di Mazara-Sicily extra virgin olive oil in the world. The quality and authenticity of our P.D.O extra virgin olive oil is certified and guaranteed by the Ministry of Agricultural Food and Forest Politics law Art. 10 of the Regulation EC 510/2006. This regulation guarantees that the origin of the olives used to produce P.D.O Val di Mazara were grown, harvested, and produced in the exclusive region of its name.
Bono’s PDO and PGI extra virgin olive oils are given unique serial numbers. These numbers allow customers to trace the oil back to the exact farm and olives used, ensuring complete production transparency.
6. Where is Bono’s U.S. division located?
Bono’s U.S. headquarters and distribution center are based in Landing, New Jersey.
7. How long has Bono been in the olive oil business?
Bono has been a trusted name in the olive oil industry since 1934, making it one of the longstanding producers of authentic extra virgin olive oil.
8. What makes Bono stand out from other brands?
Bono’s commitment to quality, traceability, and its rich Sicilian heritage sets it apart. The brand’s dedication to producing the finest extra virgin olive oil is evident in its numerous awards, positive press reviews, and its consistent and numerous awards from prestigious organizations such as the New York International Olive Oil Competition, the Specialty Food Association’s sofi™ Awards and the trust it has garnered over the decades.
9. What’s the difference between PDO and PGI?
PDO (Protected Designation of Origin) refers to products that are produced, processed, and prepared in a specific geographical area, using recognized know-how. PDO is the strongest classification that can be afforded to a food product in the European Union.
PGI (Protected Geographical Indication) denotes products associated with a specific place, where at least one production step occurs.
The differences between PDO and PGI are linked primarily to how much of the product’s raw materials must come from the area, or how much of the production process must take place within the specific region. A product with a PDO has been produced, transformed, and elaborated in the same geographical area. While a product with a PGI can be produced, transformed, or elaborated in different areas.
Our oils are certified PDO and PGI by Agroqualitá, an independent third-party government organization within the Italian Ministry of Agriculture, that ensures certain food products are in fact authentic. Just because a label says it is from a specific region or location doesn’t necessarily mean it is true.
Unlike non-certified oils, our production facility undergoes rigorous chemical testing to guarantee quality and traceability. Upon approval, each bottle is given a unique serial number (printed on the back of the bottle) to ensure traceability and authenticity.
With chefs and consumers looking to create authentic culinary experiences reflecting specific cuisines, PDO and PGI products are essential components, ensuring not only the highest quality and real EVOO, but also is the best way to marginalize the fraudulent oils that are all too common in the market today.
10. How should I store my Bono Extra Virgin Olive Oil?
It’s recommended to store olive oil in a cool, dark place, away from direct sunlight and heat. This helps preserve its flavor and prolongs its shelf life.
11. What other products does Bono offer?
Apart from olive oil, Bono produces Nocellara Del Belice Olives, Sicilian Blood Orange, Orange, and Lemon Organic Marmalade, as well as Hot Calabrese Peppers , and now a full line of pasta sauces.
12. How does the terroir impact Bono’s olive oil?
Similar to a vineyard, the terroir matters for olive oil production. The Val de Marza is considered a sort of grand cru, sourcing some of the most coveted and superior olive varietals in the world.
13. How does Bono ensure the freshness of its olive oil?
The olives used for Bono’s olive oil are picked and pressed within a very small window of time to ensure the utmost freshness of the oil.
14. What are the unique features of Bono’s olive oil production?
Bono’s olive oil production is known for its high level of phenols, which give it notes of fresh grass and spice. The verdant green liquid has viscous straw-colored hues and a hint of ripening fruit.
15. How much olive oil can Bono produce?
Bono has the largest mill in Sicily, with an olive oil production capacity of five tons per hour. The mill has four bottle/can machine lines with a total capacity of 18,000 bottles per hour and an olive oil stock capacity of 8,000 tons.
16. What is the significance of the PDO certification for Bono’s olive oil?
The PDO (Protected Designation of Origin) certification is heavily regulated by the Italian Ministry of Agriculture, Food and Forest Policies. To be PDO certified, the olives must be native to the region, provide a max 22% yield, and follow organic processes. The entire process, from when the olives begin to grow to the day the oil is bottled, is strictly monitored by Agroqualità, a certifying body controlled by the Italian government.
17. What are the key olive varietals used by Bono?
Bono uses some of the most coveted and superior olive varietals in the world, including Biancolilla, Nocellara del Belice, and Cerasuola, to produce high-quality oil.
18. How does Bono’s olive oil fare when exposed to high heat?
Bono’s Extra Virgin Olive Oil holds up well to the high heat of a sauté pan or oven, making it suitable for various cooking methods including frying, contrary to popular belief.
19. How has Bono modernized its branding?
The Bono family saw the relaunch in 2021 as an opportunity to honor the past while savoring the present. The newest bottles are a collaboration with artist Alice Valenti, who has worked with esteemed Italian brands such as Dolce & Gabbana. The bottles feature illustrations of the Opera dei Pupi, champions or paladins, which were awarded UNESCO status in 2001 as a “masterpiece of the oral heritage of humanity.”