Stories, guides and culture of Sicilian extra virgin olive oil
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.
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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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