Let me start by saying that all the olive oils on my page have the following characteristics; I only use extra virgin olive oil, they are picked and transformed from the same local region (not more than 20kms away), they are pressed for oil within 12 hrs of picking. The mills that I use have modern equipment and use a continuous process that ensures a consistent quality of oil. Because I do not heat the olive pulp I get a very low yield, less than 20%, what this means to you is that you are getting one of the finest olive oil on the market stripped bare of any marketing that can mislead and inflate the cost to you the consumer. I will only sell olive oil in the year following its production i.e. oil pressed in ’08 will be sold in ’09. There is a saying in Italy that roughly translates to Old Wine Young Oil, that is to say Italians prefer their wines to be aged and their olive oil to be young and fresh. This is my all-time favorite olive oil, made from olives in the Caltanissetta region of Sicily, where the climate produces intense flavored oil with a strong green taste, akin to artichokes, fresh cut grass, or even green tomatoes. It’s bitter and peppery after taste leaves a clean and fruity finish on the tongue. This is excellent oil for all types of cooking or to drizzle on greens, fresh cooked pasta and let’s not forget marinating. Available in the 750ml bottle and 5lt tin regular and Organic.

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