Olive Oil â The taste of Sicily
What is it about the Mediterranean diet which makes Italians live longer?
Itâs the use of olive oil, which replaces the animal fats used regularly for everyday cooking in the rest of Europe. And Sicilian olive oil is an excellent product.
Both the ones produced along the western side of the island, in Trapani, and those produced in the south east, in the countryside between Siracusa, Ragusa and Agrigento, all have unique characteristics. The most popular varieties Nocellara, Biancolilla, Cerasuola and Moresca, some strong and fruity, others a bit spicy and intense, are still collected by hand where huge canvas covers are placed at the feet of these noble trees.
The pressing takes place in the cold, in order not to alter the organic properties of the oil. The secret which has made Sicilian oil special since its birth.
Therefore, going round Sicily, going to restaurants encourages us to dare ask for a little olive oil to drizzle onto a slice of warm bread as an antipasto. This would be a surprise for the restaurant owner and a delight for your taste buds too.
