Stories, guides and culture of Sicilian extra virgin olive oil
September 14, 2026
A sunset over the Hyblaean hills, a glass of wine, something good to eat and music that starts when the sun goes down. Qirat is the simplest way to experience the estate in summer.
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September 14, 2026
The carob is the most Ragusan tree there is: it grows next to the olives, asks for no water and gives a fruit that is sweet, caffeine-free and full of fibre. Here is how we work it at the estate and how to use it.
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September 14, 2026
Fried aubergines, celery, onion, tomato, olives and capers bound by a gentle sweet-and-sour. Caponata the way we make it at the estate, with the right quantities and the three mistakes that ruin it.
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July 13, 2026
Buying olive oil online is convenient but full of traps. Here are the 7 concrete criteria for spotting a genuine, high-quality Sicilian oil before it goes in your cart.
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July 8, 2026
Few people realise how decisive temperature is for a quality olive oil. The secret lies in cold malaxation: here's what happens between the olive and the bottle.
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June 10, 2026
Four flavoured extra virgin olive oils — lemon, rosemary, mandarin and carob — and dozens of ways to turn a simple dish into something memorable, in under thirty seconds.
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May 29, 2026
Everything you need to know about Sicilian extra virgin olive oil: ~150 native cultivars, 6 PDOs, the Sicilia PGI, sensory profiles by macro-area and up-to-date production figures.
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Acidity below 0.3%, polyphenols above 350 mg/kg, minimal peroxides. A practical guide to decoding label numbers and understanding what you're actually buying.
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May 21, 2026
Seven practical signals — from the label to the price to the taste — to recognise authentic extra virgin olive oil and stop being fooled at the supermarket.
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May 14, 2026
Three native olives, three oils with opposite personalities. A practical guide to understanding how flavour changes with the cultivar — and choosing wisely.
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May 13, 2026
Three thousand years in a single drop. The history of Sicilian olive oil through Phoenicians, Greeks, Romans, Arabs, Normans, all the way to today's centuries-old Iblean groves.
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What truly makes a DOP Monti Iblei extra virgin olive oil unique? Cultivars, terroir, process and how to recognise quality in the bottle.
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