Our olive groves are interspersed with the vineyards. Olive oil has been produced in Sicily since the Greeks inhabited the island two thousand years ago. At the Feudo di Santa Tresa estate, we are fortunate enough to have four hundred olive trees of the rare and traditional quality olive varietal, “Tonda Iblea”.
Nature, in this southern corner of Sicily, produces a wonderfully flavoursome extra-virgin olive oil and its exceptional quality and character confirm that we are using the right method of production. Our extra-virgin olive oil has quickly become widely appreciated by gastronomic cognoscenti. The method of production of olive oil in Sicily has not changed much over the past two thousand years. We take exactly the same care with the production of our Santa Tresa extra-virgin olive oil as with the wines we make on the estate. All the olives are hand-picked at the beginning of their veraison, then carefully selected and cold-pressed during the same day. The extra-virgin olive oil is then left to decant naturally by gravity.
The nose is complex, deep, and fruity, characterised by hints of unripe tomatoes and with tones of balsamic herbs. The palate is intense and harmonious, lively, spicy, characterful, and well-balanced.
We recommend Santa Tresa olive oil with seafood antipasti, fish carpaccio, vegetable soups, fish cooked “al cartoccio” (baked in foil) and red meats.