A Taste of Sicily

A Taste of Sicily

SKU:
OOL-18-S-PD05
$100.00

This product has sold out

FRANTOI CUTRERA GRAN CRU NOCELLARA DEL BELICE IGP SICILIAMade exclusively from Nocellara del Belice variety olives hand-harvested from mid-October through November in the areas of Partanna, Campobello de Mazzara and Castelvetrano in western Sicily. This mild intensity oil has aromas of freshly picked tomatoes and fresh vegetables with a subtle bitter finish.

BASIRICO DOP VALLI TRAPANESI: This DOP (Denomination of Protected Origin) certified “Valli Trapanesi” extra virgin olive oil is pressed from hand-picked olives, mostly of the native Cerasuola variety, giving it a slightly more intense flavor. This unfiltered oil is fruity and complex, with aromas of ripe tomato and banana with hints of black pepper, mint and basil. Its flavor is fruity and harmonious with a slight presence of bitterness and pungency and a sweet almond finish.

MANDRANOVA CORATINA: Hand-picked in mid-September to the beginning of October, this oil is produced from 100% Coratina olives grown on the Mandranova farm and crushed immediately after harvest. Green with slight golden hues, its aroma is characterized by elegant vegetal notes of artichoke and chicory with hints of almond and rosemary. Its taste is powerful and robust yet balanced in delightful bitterness and pungency.

*FRANTOI CUTRERA ORANGE MARMALADE: This delicious citrus marmalade is produced with oranges from the Sicilian province of Agrigento and is particularly rich in Vitamin C, A, B, B3 and minerals. Perfect for breakfast, as a snack and paired with goat or fresh cow’s milk cheeses. Also excellent in cakes and desserts.

*FRANTOI CUTRERA VIOLETTO ARTICHOKE HEARTS: Sicilian artichoke hearts from the local Violetto variety in Frantoio Cutrera’s Gran Cru Biancolilla extra virgin olive oil combined with vinegar, mint, Sicilian red garlic, chili and Sicilian sea salt. Great for starters, bruschetta and sandwiches.

*Produced in a facility that uses nuts, celery, fish and milk-based products.

container_country:
Italy
container_region:
Sicily
container_size:
Sets
container_intensity:
Medium
container_fruit:
Ripe
container_style:
Varietal Blends
container_varietal:
Biancolilla,Cerasuola,Nocellara del Belice
container_cert:
Designation of Origin
container_ptype:
Extra Virgin Olive Oils
container_uses:
Cooking
container_pair:
Leafy Green Salads, Garden Salads, Raw Vegetables, Boiled/Steamed Veg, Broiled Fish, Fried Fish, Poached Fish, White Meat, Soft Cheese, Pasta, Sauces, Confections
linked_SKUs:
BSR-B-EE03,BSR-16-B-EE03,BSR-17-B-EE03
container_harvest:
Fall 2018 (NEW)
TYPE:
Extra Virgin
SIZE:
1x 750ml, 2x 500ml, 2x Pantry
REGION:
Sicily, Italy
VARIETALS:
See Description
HARVEST:
Fall 2018

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Frequently Asked Questions

Why Buy Olive Oil Online?

It is a proven fact that in just eight hours of close exposure to strong fluorescent lights, a bottle of olive oil packed in a clear glass bottle will be totally destroyed having lost its color, flavors and aromas. While oil packed in a dark glass bottle offers considerably better protection, it too becomes vulnerable when exposed to strong light and can be completely destroyed in less than a week, which makes purchasing olive oil in a supermarket a less than desirable prospect.

Beyond that, the vast majority of the oils sold in the USA have inadequate or even misleading labels. The consumer is given little to no information as to where the oil was actually produced or from what variety of olives it was made, but most importantly, WHEN the oil was harvested.

What Are Some Of The Best Olive Oils?

Simply put, the best olive oils are extra virgin olive oils. However, adulteration of extra virgin olive oil is a hot topic in the past and present, and many studies continue to examine the contents inside a bottle of olive oil. This problem still persists in the industry, especially at the supermarket level.

That's why we created Olive Oil Lovers: to bring some of the world's best olive oils from the most trusted producers to the U.S. market. All of our producers are quality driven in their manufacturing practices. We also conduct an intensive screening of every producer and product on our site - often visting their estates and seeing their practices first-hand - and accept only producers who meet our high standards. To go the extra mile, all of our imported oils are proven extra virgin through chemical analysis in accordance to strict European Union regulations. Therefore, you can trust that any oil you purchase with us at Olive Oil Lovers will be genuine, 100% extra virgin olive oil.

How Long Will Olive Oil Last After The Harvest Date?

There are two dates that producers may choose to print on a bottle, using either one or both. The "Use By" date is what our producers put on their products to say, "use when at its freshest quality." The taste and quality of the oil doesn't typically diminish over time though, unless it's open and exposed to oxygen.

The "Harvest Date" is when the olives for the oil were actually picked and crushed. This date can be any time between late October to mid-December for the Northern Hemisphere, and these new harvest olive oils begin to arrive in the United States in February and March the following year. For oils from the Southern Hemisphere, from countries such as Chile or South Africa, harvest occurs any time between late April to mid-June.

When Is Olive Oil Considered Past its Prime?

While this answer can vary depending on the olive variety, time of harvest, and how the product is stored, in general an extra virgin olive oil will retain much of its flavor and aromas for 18-30 months in an unopened container. However, any exposure to light and/or oxygen will begin to degrade the oil. Once opened, olive oil should be consumed ideally within 1-2 months, with a maximum of perhaps 4-6 months. When purchasing a 3L or 5L tin, if the oil is typically not consumed within this timeframe, we recommend decanting the oil into smaller, sealed containers and storing in a cool, dark place.

Olive oils with higher polyphenol counts will have a longer shelf-life. Higher polyphenol numbers are the result of both the olive variety and when the olive was harvested. Green olives harvested early in the season produce less oil, but have higher polyphenol counts than oils from ripe olives. You can find the polyphenol counts for many of our extra virgin olive oils listed on their product page.