Sicilian extra virgin olive oil, cold-pressed within six hours of harvest and unfiltered. Intense and fruity with the almond finish typical of Sicilian olives. Three litres in a light-proof tin — our best value per millilitre, and the size to buy if you cook with olive oil rather than merely own some.
Origin: Sicily
Pressing: Cold-pressed within 6 hours of harvest, first press
Style: Unfiltered, rich in antioxidants, no additives
Size: 0.5 litres (500 ml) tin
How to use it
An everyday oil good enough to finish with. Pasta, dipping bread, grilled vegetables, roasting, dressings. The tin keeps light out, which is what actually degrades olive oil.
Why it's different
Speed is the whole story with olive oil. Most supermarket oil is pressed days after picking, by which time oxidation has begun and the polyphenols are fading. Six hours is what keeps the pepper in the back of your throat.
Sicilian extra virgin olive oil, cold-pressed within six hours of harvest and unfiltered. Intense and fruity with the almond finish typical of Sicilian olives. Three litres in a light-proof tin — our best value per millilitre, and the size to buy if you cook with olive oil rather than merely own some.
Origin: Sicily
Pressing: Cold-pressed within 6 hours of harvest, first press
Style: Unfiltered, rich in antioxidants, no additives
Size: 0.5 litres (500 ml) tin
How to use it
An everyday oil good enough to finish with. Pasta, dipping bread, grilled vegetables, roasting, dressings. The tin keeps light out, which is what actually degrades olive oil.
Why it's different
Speed is the whole story with olive oil. Most supermarket oil is pressed days after picking, by which time oxidation has begun and the polyphenols are fading. Six hours is what keeps the pepper in the back of your throat.
