Sicilian Olive Oil
Single Estate Sicilian Olive Oil
Our Sicilian oil is a first class, unfiltered, wonderfully smooth single estate made from hand picked Cerasuola, Biancolilla and Nocellara del Belice olives. The oil has a lovely aroma of fresh herbs and tomatoes, a 'hazy' emerald green colour and a sweet rounded flavour with a very spicy aftertaste. It is most suitable as a dipping oil, on bruschetta, on pizza, salads, grilled meats and strongly flavoured fish.
We supply this olive oil in the following sizes:
Sicilian Olive Oil & Matured Balsamic Vinegar Gift Set
Click on the items to buy online at our e-shop.
Here is a sample recipe for Sicilian Olive Oil:
Pasta Siciliana
Lovely, colourful pasta dish, full of goodness and taste.
Recipe Serves 4
Ingredients:
500g dried pasta (use the best you can get, spaghetti or penne)
1 red onion, chopped
1 aubergine
450g vine-ripened tomatoes (preferably plum)
200ml tomato passata
5 tablespoons 'gift of oil' extra virgin olive oil
1 small green pepper, seeded and cut into strips
2 cloves of garlic, finely chopped
Salt and freshly ground black pepper
Fresh basil leaves
Cut the tomatoes in half and pack them (cut side up) on an oven tray. Sprinkle with salt and drizzle with a tablespoon of the oil. Roast in a preheated oven on 230°C (450°F / Gas mark 8) for 15 minutes.
Dice the aubergine into 1cm cubes, place in a non-metallic bowl and add a teaspoon of salt. Leave for 10 minutes. Drain the aubergine and pat dry with kitchen paper.
In a pan, heat 3 tablespoons of the extra virgin olive oil, add the aubergine, onion and green pepper. Cook over a high heat until the aubergine is soft and frizzled.
Add the roasted tomato halves, passata, garlic and freshly ground black pepper. Cook for a further 5 minutes stirring. Add salt to taste.
Remove from the heat, tear up most of the basil leaves and stir into the pan along with 1 tablespoon of extra virgin olive oil. Dress with a few whole basil leaves.
