The cultivation of olive trees has always been central to Sicily's economy and the area of the Iblei mountains in particular. The climate, with its considerable difference in temperature from day to night, and the calcareous, stony soil are ideal for an optimal ripening of the olives. The extra-virgin olive oil produced in the Ragusa/Siracusa area is certified, at a European level, by the Monti Iblei DOP label, guaranteeing a product of excellent quality with a rich, fragrant flavour that has few equals in Sicily. The province of Ragusa, especially the area of Chiaramonte, stands out for the fruity flavour of its olive oil. The most common varieties of olives in the Ragusa countryside are 'tonda iblea', 'moresca', 'biancolilla' and 'verdese'. The oil is extracted using exclusively physical and mechanical processes guaranteeing that the specific characteristics of the fruit are preserved as much as possible. The picking and selection of the olives is carried out by hand, and the pressing takes place within 48 hours in the ancient stone olive presses that are a typical feature of the area. The result is an exquisite and versatile olive oil, perfect for raw and cooked vegetables as well as raw or cooked fish, shellfish and red meat dishes.
- A Guide To Sicily
- Travel To Sicily
- South-East Sicily
- Sicilian Food - A guide to food in Sicily