Terre di Himera Sicilian virgin olive oil
Freshly squeezed Sicilian olives from the ruins of Himera
Would you ever have thought of that?
Olive oil is like a juice that has just been squeezed, and like a juice, it preserves the taste, aroma and vitamins of the fruit of the olive.
On the hills in the archaeological site of the ancient Greek city of Himera, near the seaside town of Cefalù, my wife Maria and I harvest the olives from our young olive trees, which are mainly of the Biancolilla cultivar.
To guarantee the high quality of our oil, we start the harvest in mid-October when the olives are still green. We fill our baskets with olives and take them to the olive press within 24 hours to get our freshly squeezed olive oil.
That way we get a fragrant extra virgin olive oil with excellent organoleptic and nutritional properties.
We keep the young oil in special steel containers and let it rest for a few months. Then we bottle it to send to discerning gourmets all round the world.
Maria, who is also the cook at Terre di Himera, recommends our oil on all kinds of food, especially charcoal grilled meats, salads and fresh vegetables from our kitchen garden, cheeses and steamed fish.
Extra virgin olive oil is a classic ingredient of Mediterranean cooking, with a high calorie content and rich in fats.
But these are good unsaturated fats that reduce the level of bad LDL cholesterol in favour of good HDL cholesterol, which helps blood circulation and protects against arteriosclerosis.
So oil is not just a delight for the palate, it is also good for your health.