Gold Medal, Medium Intensity
New York International Competition 2020

Gold Medal, Medium Intensity
Los Angeles International Competition 2020

Gold Medal, Robust Intensity
New York International Competition 2019

Gold Medal, Medium Intensity
Los Angeles International Competition 2019

Producer: The Cutrera family at Frantoi Cutrera, Chiaramonte Gulfi, Sicily, Italy

The Cutrera family has been dedicated to cultivating olive trees and producing extra virgin olive oil for generations. The company’s origins date back more than a century and the core of their business, then as today, is their love and passion for Sicily, its land, and the cultivation olive groves. The family’s inspiration continues to be the grandeur of the ancient olive trees in the mountains of southeast Sicily.

Area: The mountains near Ragusa, Sicily

Olive(s): 100% Nocellara del Belice

Harvest: 2024: First week of October

Harvest Method: Hand-picking only

Extraction Method: Cold press on property within 6 hours after harvesting

Color Notes: Bright green with strong yellow undertones

Tasting Notes: This is an outstanding fruity and grassy olive oil of medium to bold intensity, with pronounced flavors of green olive, green tomato, cardoon, and an herbaceous aroma. This single-varietal oil has a mildly spicy, persistent finish.

When making a peak-of-summer fresh tomato sauce that tops al dente pasta (pasta pomodoro), this is the oil we use to lightly sauté the tomatoes and drizzle over the pasta. We also use it liberally on an onion focaccia using sweet Vidalia onions that are akin to cipolla giarrantana, an onion variety grown in the Ragusa area.