Sicily has been an olive oil land for three thousand years. Our extra virgin comes from local groves, with olives harvested by hand at exactly the right time — neither too early nor too late — and brought to the mill within 24 hours of picking. Cold pressing preserves everything: fragrance, colour, polyphenols.
The result is a golden-green oil, with a scent of freshly cut grass and almond, and that peppery finish at the back of the throat that Sicilians call a good sign. It is the same oil we use in our preserves. Now you can have it delivered straight to your home.
Use: raw on bruschetta, salads, pulses, grilled fish. Perfect raw on fresh ricotta or on warm semolina bread.
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