In a nutshell: This fabulous organic Sicilian Extra Virgin Olive Oil, made from a blend of hand-picked Biancolilla, Cerasuola and Nocellara olives by Natalia Simeti on the Bosco Falconeria estate, has a delicate, herbaceous and fruity flavour to delight all palates with myriad everyday uses.
This superb Sicilian extra-virgin olive oil comes from the Bosco Falconeria estate of the Simeti-Taylor family. Hand harvested on their farm that has been under certified organic cultivation since 1989. The skillful blending of Biancolilla, Cerasuola and Nocellara olives, picked by hand in their olive groves and cold pressed the same day, produces a high quality oil, intensely green in colour and with a slightly sharp, fruity taste. A very delicate, herbaceous and fruity olive oil to delight all palates with myriad everyday uses. Try in a Sicilian caponata or drizzled onto a summer tomato and caper salad with some Nero d'Avola vinegar.
Details 1 litre, 500ml or 250ml bottles
About Bosco Falconeria
The farm is located near Partinico, some 40 miles west of Palermo in the hills overlooking the Gulf of Castellammare, and has belonged to the Simeti family since 1933, when it was a 25-acre farm dedicated mainly to vineyards, with a cellar in which there were seven platforms for treading the grapes, and where as many as 30 people worked during the grape harvest. Family problems, the agricultural crisis and the 1968 earthquake resulted in a period of abandonment, until the early 70's when the farmhouse was finally restored to its former glory. Food writer Mary Taylor Simeti, author of various must-have Sicilian cooks (such as the classic Pomp and Sustenance and On Persephone's Island) together with her husband, agronomist Antonio Simeti, moved in permanently to the farm in 1990.
Now her daughter, Natalia, an equally passionate advocate for organic farming, runs the estate also making wine, vinegar and supplying fresh organic fruit and vegetables to local food stores. Safeguarding biodiversity and improving the soil by green or organic fertilizing, she adopts sustainable methods, such as limited mechanical cultivation, biodegradable cords for tying up the vines and traditional methods of pruning. She also cultivates biodiversity and scattered across the beautiful farm are almond, citrus, medlar, avocado, fig, plum, mulberry, peach, pistachio, quince and carob trees amongst the vines and olive groves.