In our beautiful Sicily, like in the rest of Southern Italy, there is a very ancient tradition, which has been going on for decades: that of olive oil.  In fact, in Sicily, there is a huge amount of olive plantations, thanks also to the favourable climate conditions, that the whole world envies us. 

Olive oil is one of the main components of the Mediterranean diet, which has been recognized by UNESCO as an ‘intangible cultural heritage of humanity’.

The harvesting takes place in autumn, after the heat of the summer has made olives ripen.  Tradition has it that on the harvest day they must be taken to the mill for the pressing. They are put into large perforated plastic containers, so to avoid the formation of any mold.  Once in the mill, they are washed and then, with a mechanical process, the oil is extracted by subsequent pressings of the olive pulp: this is how our “Sicilian gold” is obtained.

Olive oil is not only a precious ingredient in the kitchen, it has also various health benefits. In fact, it may help lower the risk for cancer, bad cholesterol (“HDL”), has antioxidants and moisturising properties, can also relieve joint pain and may contribute to preventing the risk for Alzheimer disease. 

Moreover, apart from flavouring dishes, it is also used for the production of cosmetics and beauty products, such as body creams, soaps, shampoos etc. and for industrial purposes.

To sum up, olive oil is a fundamental product in everyday life, for that reason we need to recognize its value and the uniqueness of the Sicilian one.

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Francesco Firenze



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