Sicily was long in the shadows in terms of its Olive Oil production but since the 1980s, dramatic changes in the quality levels have taken place and now it has a rightful home amongst the best olive producing regions in the World. Whilst most olives are grown on the West of the Island, our attention was drawn to the South East to the Monti Iblei, south of Mt. Etna, where the soil is calcareous and ancient having emerged from the Mediterranean sea two million years ago. Constant movement of the land in these parts has created incredibly rocky terrain, which makes an amazing home to the indigenous cultivars of Sicily.
Since 1906 the Cutrera family have been cultivating their groves near the small town of Chiaramonte Gulfi. Head of the family Giovanni Cutrera founded the first frantoio in 1979 and today the company is managed and run by his three children Maria, Giuseppina and Salvatore. They own 75 hectares of groves in the Monti Iblei and are the most decorated Olive Oil producer in Italy in terms of awards. They carefully manage the entire process and therefore are able to guarantee fundamental details such as the maximum time from harvest to press (under six hours).
Siclian Olive Oil is highly fragrant, typically scented with tomato leaf as well as aromatic herbs such as oregano and it is less peppery than central Italian oil. The Cutrera family grows a number of indigenous cultivars, which they harvest when green to preserve the greatest flavour and health benefits. We have selected the flavours that we think best represent this beautiful island: four monocultivar oils each suited to different uses.