If there are 3 things that typify the glorious landscape of Sicily it would have to be grape vines, citrus trees and the incredible olive grove. All 3 are steeped in centuries-old history, wonderful Sicilian tradition and, oh Sicily is enjoying a "renaissance of the olive tree" in this century and the act if planting, harvesting and making tasty EVOO is fearcly protected at a family and community level.
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A single estate, organic extra virgin olive oil made from classic fruity Sicilian olives. They produce a full-bodied flavour with hints of spice and freshly cut grass with a nice pepper finish. Ideal for drizzling on grilled meats and vegetables, soups, broths and risottos.
Increasingly, as consumers, we are beginning to realize that the industrial production of food has a series of consequences, not only for our health, but also for our planet. Agribusiness is big money and, therefore, it is no surprise that millions are spent converting natural ecosystems to pander to the tastes of the developed world. When agribusiness meets the nefarious influence of corrupt practices, the situation becomes even more complex.
Justifiably the pride of the mill, Salvatore Cutrera's Organic Primo oil, made from early picked Tonda Ilbea olives of the Iblea Mountains, near Ragusa in Southeast Sicily, has won international recognition and inumerable oil awards. The Tonda Iblea The Tonda Iblea olive variety shares the same polyphenol genus as the tomato plant, which gives it a wonderful flavour.
Shop by Region. Sicilia Sicily in English is so different from the rest of Italy that it could be its own country -- which many Sicilians think it should be. Olive oils from the coast regions of Sicilia often have intense flavors.
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But Sicily is a vast and heterogeneous land that this year managed to be talked about thanks to careful and avant-garde producers. Messina, Catania and Siracusa are the provinces where olive trees have suffered the most. Historical producer founded in by the will of Nicola Titonewho over the years was able to transmit to his daughter Antonellatechniques of olive processing and field maintenance, but above all a visceral love for olive trees and extra virgin olive oil, a profound respect for nature and a unique talent in the creation of blends. Today, the production has 5, plants spread over 19 hectares of land, all organic, and a recently renovated olive mill capable of guaranteeing maximum quality for each label.