The Pardos have been making Olive Oil for generations….
The Pardo family has been producing Sicilian olive oil for as long as we’ve known, continuing a time-honored tradition passed down the love from generation to generation.
Nestled in the sun-soaked hills of the Valle dello Jato in North-West Sicily, their olive groves have thrived for centuries, benefiting from the region's fertile soil and Mediterranean climate.
Each harvest season, our family meticulously handpicks the olives at the perfect moment of ripeness, ensuring the highest quality oil. This dedication to craftsmanship and respect for nature has allowed us to maintain the authenticity of our olive oil, which remains rich in flavour and purity.
Sicily is renowned for producing some of the finest olive oil in the world, thanks to its ideal climate and fertile soil. The island's warm sun, gentle Mediterranean breezes, and nutrient-rich terrain provide perfect conditions for growing robust olive trees. Harvesting typically takes place in the fall when the olives are at their peak ripeness.
Our tasting notes:
Herbs
Tasting notes of herbs in extra virgin olive oil evoke a fresh, aromatic quality, often with hints of rosemary, thyme, or oregano, adding a vibrant, earthy depth to the oil's flavour.
Artichokes
Tasting notes of artichokes in extra virgin olive oil bring a subtle, earthy bitterness with a hint of nuttiness, adding depth and a delicate vegetal complexity to the oil's flavor.
Green Tomatoes
Tasting notes of green tomato in extra virgin olive oil offer a fresh, tangy, and slightly grassy flavor, often with a hint of sharpness that enhances the oil's fruity and vegetal profile.