The distinctive robust taste is a result of blending three olive varieties picked from the estate’s 300-year-old trees: Nocellara lends a slightly fruity flavor, Cerasuola gives the oil a full-bodied and spicy flavor, and light green Biancolilla gives its distinctive color and fragrance.

Bill’s twist: Ravidá has been a staple in my pantry for over ten years. The family behind this oil is simply extraordinary. This is the olive oil that I want with me if I’m ever stranded on a desert island. It’s the Gregory Peck of this magical nectar - suave, manly and always gives a stellar performance.

About the estate: Produced on the Ravidá family farm “La Gurra” in southwestern Sicily, this multi-award winning extra virgin olive oil has been praised across the world for its distinctive fragrance and taste. Ravidá is a noble Sicilian family with roots dating back to the 12th century. Renowned since the 1770’s for high quality, the Ravidás have combined tradition and experience with advanced research to produce one of Sicily’s finest olive oils. The International Olive Oil Council named Nicolo Ravidá “Sicily’s most outstanding olive oil producer.” Today, his accomplished daughter, Natalia, author of Seasons of Sicily, a remarkable and user-friendly cookbook about Sicilian cuisine, runs the estate. The family, including Natalia’s delightful mother, Ninni, hosts cookery courses, olive oil tastings and farm tours at their neoclassical villa in Menfi. This is a must visit on any trip to Sicily.

Flavor style: Robust:
Lemon trees growing on the estate combines fresh citrusy notes with aromas of freshly mowed meadow hay – herbal and intensely grassy. This oil also reminds me of strolling down a row of tomato plants in peak season, thus making it an excellent choice with summertime caprese (fresh tomatoes, mozzarella and basil). Its distinct flavor is the result of blending three local olive varieties picked from the estate’s 300-year-old trees. Nocellara lends a slightly fruity flavor, Cerasuola gives the oil a full bodied and spicy flavor, and light green Biancolilla gives its distinctive color and fragrance. The oil is left unfiltered and has a markedly low acidity level of .010 – one-tenth of 1%. The Ravidá family uses their namesake oil for everything from cooking meat and fish to seasoning vegetables, salads, risotto and pasta.

• Ravidá extra virgin olive won a Presitige Gold Award at the Terralivo 2010, Mediterranean international olive oil competition held in Israel.  The Guida Flos Olei 2011 named Ravidá among the world's "Best 20."
  
  Sicilian Eggplant rolls and béchamel sauce
  

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