A SUNNY GOLDEN OIL FROM SICILY
On the sun-drenched Sicilian coast grows a single 3,000-year-old olive tree. It’s one of the world’s most senior and experienced olive trees, and it’s been through and seen a lot of changes in the Sicilian olive oil community. The tradition of making olive oil in Sicily is ancient; dating back to Greek settlements in 750 BC. The Greeks, some of the Ancient world’s biggest olive oil innovators, were said to prefer the oil made from Sicilian olives to their own. Sicily is known for its fertile, volcanic soil and hot sun, and Sicilian olive oil is particularly fragrant with a deep green-gold colour.
Produced at the famous winery, Planeta’s olive oil is a blend of Biancolilla and Cerasuola olives. The Planeta family have dedicated five centuries over 17 generations to making olive oil and wine in the region of Capparena in Menfi. They’re passionate about preserving the purity of the land their orchards grow on, home to griffons, wild horses and lots and lots of olive trees.
They harvest their olives by hand in the beginning of October. This is considered an early harvest. Even though it means they sacrifice some yield, the younger fruit produces a more intensely flavourful oil. Light and fruity with subtle sweet notes, it’s the perfect pairing for foods rich in flavour, like chocolate or roasted figs and chestnuts. It’s an oil that’s uniquely evocative of past and present Sicilian tradition, and it’s considered to be one of the best in the world. Just ask the tree.