A VERY ACCOMPLISHED OIL
Over the past 9 years, this olive oil has won 40 awards. Forty. Frantoi Cutrera’s oil has achieved more in in the past 9 years than most people do over the course ofa lifetime. To be fair, the Cutrera family has been producing olive oil since 1906 from the organically grown trees that surround their home. Living in the olive grove as they do, the family is able to stay in constant sensory communication with the trees, allowing them to understand when the olives are perfectly ripe.
This oil is cold-extracted which is a necessary distinction from the ubiquitous and increasingly vague "cold-pressed". Oil extraction processes have evolved from stone-pressing outdoors to centrifugal olive crushing in a controlled environment. It’s an easier way to monitor and keep the heat created from friction to a minimum, preventing high acidity levels.
Produced in Sicily, this extra virgin olive oil uses Moresca, Biancolilla, Nocellara, Cersauola and Tonda Iblea olives. Its balanced flavour shines with hints of artichoke and oregano. Marinated fish, mushrooms, salads and grilled red meat become irresistible in its company. It’s also just won the gold medal at the International Olive Oil Awards. That’s fine, whatever. We got a Participaction™ ribbon for not crying when we fell down during triple jump in fourth grade.