First... the green gold of Chiaramonte Gulfi.

Chiaramonte Gulfi is located in the province of Ragusa amidst the magic of the Iblei Mountains, which provide perfect soil for the cultivation of olives, especially the native cultivar known as “tonda.” It is an olive that the locals have always used at the table as it is particularly large with a good percentage of pleasant and sweet pulp.

The Cutrera family is one of the most important realities of Sicilian olive oil production. Founded by Giovanni Cutrera in 1979 and now led by his children, it processes olives from over 50 hectares of land. All the olives are found in the territory of the DOP Monti Iblei amidst cinematic landscapes that alternate the red colors of sun-baked clay with the silvery green of olives illuminated by the clear blue sky and the bright reflections of the sea in the distance.

Primo is an extra virgin olive oil that comes from the first pressing and thus retains all the pleasantness of the olives harvested early. It is very pleasant, enjoyable in its green fruity component, with notes of green apple that evolve over time into more citrus-like sensations. Its initial balsamic notes are very intriguing.

It is a oil that has a nice savoriness and a good tannic component that significantly brings out the characteristic pungency. But it is an ideal product for vegetable soups, for fish whether raw such as Sicilian Red Shrimp, or for grilled or raw scampi.

Some drops on pasta with sardines enhance the aromatic value, bringing it to levels of unimaginable pleasantness.

It is great also with red meats, with tartare, and with Italian meat dishes.
On pasta it is excellent when used raw, both on simple tomato pasta and on pesto pasta. Ideal for garnishing stews, fish broths, and anchovy marinades.

Due to its slight spiciness, we also recommend it with a typical very aromatic Sicilian herb, steamed: the tender shoots!

Fabio De Vecchi