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Ultimate transport date: Aug 1
Le Sciare 5L
Extra Vierge Tin
€ 19 / L
€ 95,-
Hardened lava flow
The special soil on which the olive trees grow forms the basis of Frantoio Romano's olive oils: the mineral-rich soil of Mount Etna. Various eruptions have created stacked hardened lava flows. Because this is different everywhere on Mount Etna, an unprecedented diversity of soil characteristics arises which you can only find here. This oil is named after this special surface: “Le Sciare” means hardened lava flow in Sicilian dialect.
Only from Etna
The Le Sciare olive oil is made from a combination of Nocellara dell'Etna, Tonda Iblea and Biancolilla olives. The Nocellara dell'Etna is a difficult variety to cultivate because it has difficulties in taking root. Thanks to the fertile soil, this is less of a problem on Mount Etna, and there are virtually no other places where the trees are cultivated. This makes the olive unique. The Tonda Iblea is a variety that mainly grows on the eastern side of Sicily, while the Biancolilla can be found all over Sicily.
Combination of taste profiles
The Nocellara dell'Etna has a fruity aroma with sensations of green tomato, grass leaf and almond. This fruity taste is enhanced by the Biancolilla olive, which adds flavors of grass and green olives. Finally, the Tonda Iblea provides a spicy and slightly sweet taste with a slight bitterness.
Between green and black
Each harvest, which takes place the moment the olive turns from green to black, the taste of the resulting olive oil (of the various varieties) is different. That is why the ratio between the three olive types is determined after pressing. This way the best possible combination of characteristics is obtained.
Light bitter
Le Sciare, a slightly bitter extra virgin olive oil, is excellent for preparing legumes and seasoning roast meat. But, if you ask us, you really only need a slice of well baked, lightly toasted Sicilian bread to experience this oil in its full glory.
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