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Sicilian flavoured olive oils
Our organic extra virgin olive oil with Sicilian citrus, herbs and carob.
Organic extra virgin olive oil and the scents of Sicily
Every flavoured oil starts from our organic extra virgin olive oil, combined with the scents that grow around the olive groves: Sicilian lemon and mandarin, rosemary, carob. The result is a ready-made dressing that gives character to a simple dish with a single drizzle.
Lemon oil is perfect on fish, salads and grilled vegetables. Mandarin is a surprise on carpaccio and desserts. Rosemary goes with roast potatoes and barbecued meat. Carob, sweet and velvety, pairs well with cheeses and desserts.
Learn more in the magazine
- Sicilian food gift ideas: what to give someone who loves good food
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.
- Sicilian flavoured extra virgin olive oils: the secret to enriching any recipe in one gesture
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.
- The Sicilian carob: oil, balsamic, chocolate and the properties of the Hyblaean fruit
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.
Frequently asked questions: Flavoured Oil
How do you use a flavoured olive oil?+
It is at its best raw or added at the end of cooking, when heat does not dull the aromas: on fish, salads, vegetables, grilled meat, cheeses and even desserts.
Are the flavoured oils organic?+
Yes. The base is our organic extra virgin olive oil, produced on our estate in Ragusa.
How should a flavoured oil be stored?+
Like an extra virgin olive oil: tightly closed, away from light and heat. The aroma is most intense in the months after opening.