|Crop Year||2019 – 2020|
|Cultivar||Primarily Tonda Iblea|
|Harvesting method||Hand Picking|
|Extraction Method||Cold extraction – Continuous Cycle|
|Certification||PDO Monti Iblei Gulfi|
Primo means “first” in Italian, which indicates that the oil is produced, between late September and early October, from the first harvested olives, at their maximum phenolic level. Olive trees are centuries old and that enrich the EVO oil quality. The EVO Oil PDO Primo shows vivid honey-gold nuances, a product of its natural process of decantation. Primo is medium intense to the olfactory and tasting analysis, making feel typical Tonda Iblea scents of green tomatoes and fairly balanced green almonds and nuts, grass and spicy tones. Freshly added to your plates, Primo EVO Oil will enrich your preparations with an explosion of elegance and awesome tomato notes which will appear even more noticeable with hot dishes, where aromatic substances volatilize.
Appearance & Visual Analysis
The Primo EVO Oil presents itself with a brilliant honey-gold appearance and faint-green reflexes.
Scents & Olfactory analysis
Intense and Elegant
Primo EVO Oil has a marvellous odorous bouquet peculiar to the Tonda Iblea cultivar. Awesome green tomato scents inebriate your nose, with nuances of red tomatoes, too. Green almond, the smell of grass and dew in the early morning, tomato leaf, pot herbs (basil, in particular) and pepper tones enrich the aroma. On the ending, you can appreciate fruity notes and a light citrus scent of orange and lemon.
Tasting: Aromas & Flavours
In the mouth, mild bitter notes recall green almonds and nuts, green tomatoes, pot herbs and lettuce.
Satisfactory pungent feelings remind us of the great character and extreme quality of Primo EVO Oil.
We love it with…
Appetizers such as red shrimps of Mazara del Vallo, fish or meat carpaccio.
First-course: lovely with pasta and fresh tomato sauce (especially if made with the sicilian variety of Pachino) or the typical sicilian pasta “alla norma”. It can be also paired with risotto with vegetables (e.g. fennel).
Second-course: grilled fish or vegetables, velvety vegetable soup, veggie salad with tomatoes, carrots, olives, raisins.
The Cutrera has been building up its experience in extra virgin olive oil production since 1906. Their love for Sicily, for family and excellence guided them over the production of extra quality products today known all over the world (they export to 30 countries). The Cutrera family also produces PDO and PGI EVO oil in accordance with EU standards, to certificate their commitment to quality production.
Contrada Piano D’Acqua, 71
97012 | Chiaramonte Gulfi – (Ragusa)
Sicilia – Italia
TEL.(+39) 0932 926 187
Frantoi Cutrera Website
Terroir & Region
Sicily is one of the two main Italian islands, a land where every province, city and corner is unique. This extraordinary heterogeneity is also recognisable in the gastronomic products (i.e. wines, tomatoes, citrus, eggplants and many delicious recipes) which make the island famous all over the world. In Sicily there are 6 PDO EVO Oil: Valli Trapanesi, Valle del Belice, Val Demone, Val di Mazara, Monti Iblei, Monte Etna. It also has one PGI: Sicily. Discover all the other regions.
Cultivar / Olive Variety
Tonda Iblea is a Sicilian autochthonous cultivar mainly found in Ragusa, Siracusa and Catania. Within the Monti Iblei PDO, it is the main cultivar (from 60 to 90%). Its name derives from the particular circular shape of the olives and from the area where it is mostly cultivated, the Hyblaean Mountains. It is consumed as table olive (both black or green), but it is particularly used in the production of delicious extra virgin olive oils.