Frantoi Cutrera Primo DOP Extra Virgin Olive Oil

TASTING NOTES FROM THE CURATOR

The Primo DOP EVOO has a fruity aroma and pronounced notes of green tomato, aromatic herbs, and artichoke. This monocultivar oil comes from Tonda Iblea olives, which are harvested from the Ragusa area of Sicily just before they turn from green to black. Their green-gold oil produces the unique tomato notes.

Olive oil from Sicily is more fragrant and less peppery than those from the Italian mainland, and the Frantoi Cutrera company shows this to best advantage. The Cutrera family harvests the olives by hand and then takes the fruits to the mill to be pressed within six hours of picking to create the finest of oils.

PREPARATION

The Primo DOP EVOO is versatile as a drizzle over appetizers and a finish for main courses. Because of its underlying flavor notes, it’s perfect on a tomato bruschetta or any other fresh vegetable-based starter. It also makes a fine finish for beef carpaccio or, on the opposite end of the meaty cooking spectrum, a roast or a pork stir-fry. A spoonful over a grilled fish elevates its freshness. This oil is also good as a final toss for old-fashioned potato fries!

AN INGENIOUS ROAD TO SUCCESS

The Cutrera family has been producing olive oil in Sicily since 1906, eighty years before the region became famous for its products. While most growers favor the western part of the island, the Cutreras chose 75 hectares in Monti Iblei for their meticulous olive oil-making process.

This is why Primo DOP EVOO has been a steadfast Gold Award Winner of the NYIOOC World Olive Oil Competition—the largest and most prestigious olive oil contest in the world—for the past several years.

Storage Instructions

Store in a cool dry place.