Production zone: South-eastern Sicily
Altitude: 150-400 Mt. a.s.l.
Olive: Young plants in hilly and plain land near the Mediterranean
Variety: Moresca, Biancolilla, Nocellara, Cerasuola, Tonda Iblea
Harvesting method: By hand harvest
Harvesting period: From the 20th September to the end of production
Extration method: Continuous cold cycle
Aspect: Green, cloudy due to natural decantation
Smell: Balanced with notes of artichoke
Flavour/Aroma: Medium-bodied, with a bitter and a spicy well balanced note, has hints of artichoke and oregano
Food Recommendations:Marinated fish, mushrooms, salads, soups and delicate grilled red meat, good for cooking every recipe of Mediterranean cuisine
For generations the Cutrera family has been dedicating to the cultivation of olive trees and olive oil production, a profession carried on for decades with the passion and the love that binds this family to its land. The company's origins date back more than a century ago, records show that in 1906, the family Cutrera was dedicated to the cultivation and care of olive trees in Chiaramonte Gulfi, a small town in the south-eastern area of Sicily.