Olio nuovo: Sicilian new olive oil
Every autumn, Sicily tastes its new oil on a slice of bread. Here is what olio nuovo is, and why it is not meant to wait.
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Journal
A few letters a year, from Sicily: harvest notes, recipes, travels, encounters.
Latest articles
How to tell real extra virgin olive oil
A label does not tell you everything, but it tells you a lot. With your nose and your palate, you already have all you need to judge an oil.
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The October olive harvest in the Val di Noto
Nets under the trees, olives still green, a mill waiting. Here is how the harvest unfolds for us, near Noto.
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Nocellara del Belice: portrait of a Sicilian olive
A large round fruit, generous flesh, a green oil with a peppery finish. A portrait of one of the two varieties behind our oil.
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