Extra Virgin Olive Oil: new vintage, typical flavor


Extra Virgin Olive Oil: new vintage, typical flavor

When September comes here at the Winery, we start to see the olive trees surrounding the property so full of olives it seems the trunks might fall down.
Once we transition into October,  harvest begins: and so the trees are shaken (we still pick olives by hand), huge green carpets are laid all over the groove to gather the olives and you can see those green fruits fly in every direction.
A chaotic pleasure. Especially thinking about the golden juice that will come out in a few hours’time.

I teli verdi tipici della raccolta delle olive
Olives’ Harvest at the Winery

Olives’ picking in Sicily is considered almost like a ritual, the timing of which is dictated by the natural rhythm of sunrises and sunsets.
The typical scene we see here in the countryside this time of the year is the farmers gathering at first light, often with their sons and nephews.
The olives’ harvest is a tradition that has been passed down for generations and it has very ancient origins.
For the region of Sciacca specifically, where we have several olive grooves and olive oil factories, this is a very special moment culturally and economically.

The three most common varieties of this part of Sicily are Cerasuola, a very fertile plant with a deep green color that becomes black when it ripens; Biancolilla that is a very resistant variety, light green in color; finally, Nocellara del Belice was already pretty common in the VII century b.C., and its fruits can either be green or black.

Ramoscello con olive nere
Dark colored olives

Our Extra Virgin Olive Oil, a blend of these three varieties, is a good balance between spicy and bitter, where our land’s distinctive traits, the hard work of our farmers and the will to transfer this knowledge to future generations are enclosed.

Pre-order your Olive oil now!

 

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