Stories, guides and culture of Sicilian extra virgin olive oil
November 2, 2026
From the olives it takes to make one litre to hand harvesting, from certifications to format: what lies behind the price of a good extra virgin olive oil, what it really costs per serving and how to spend more wisely.
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November 2, 2026
Extra virgin olive oil handles frying better than most people think. Smoke point, the right temperature, when to use it raw and when to cook with it, and the most common myths.
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October 29, 2026
It is used every day, it suits everyone and it tells the story of a place: that is why extra virgin olive oil is one of the most appreciated corporate gifts. How to choose it, put it together and order it in time.
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October 29, 2026
PDO and PGI are about origin, organic is about how the olives are grown. What each label really guarantees, what it does not, and why one oil can carry more than one.
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October 29, 2026
Light, heat and air are olive oil's three enemies. Where to keep it, which format to choose, how long it lasts once opened and how to tell when it has turned rancid.
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October 28, 2026
Green, fragrant, peppery in the throat: new olive oil is extra virgin olive oil in its first weeks of life. Here is what makes it special, when it arrives and how to choose it without being fooled by its colour.
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October 28, 2026
A food gift is opened, tasted and shared. Six Sicilian ideas, from PDO olive oil to Modica chocolate, to choose according to the tastes of the person receiving it.
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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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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.
Read article →May 28, 2026
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.
Read article →May 7, 2026
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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