Flavoured olive oil (worldwide shipping 🌎)

Basil-flavoured extra virgin olive oil
Basil-flavoured extra virgin olive oil is the ideal dressing to bring out the flavours of summer pasta dishes.
Technical sheet
REGION: Sicily
ALTITUDE: 300-800 m above sea level
VARIETY: Blend of Nocellara dell’Etna and Cerasuola
HARVESTING METHOD: By hand with harvesting aids
HARVEST PERIOD: 1 October – 30 November
EXTRACTION METHOD: Continuous cold-extraction system
AROMA: Fresh and summery
FLAVOURING METHOD: Infusion
TASTE: The typical savouriness of freshly picked basil
USE: Summer pasta dishes; try it raw on penne with fresh cherry tomatoes and ricotta salata, and on caprese.

Orange-flavoured extra virgin olive oil
Orange-flavoured extra virgin olive oil is a versatile dressing in the kitchen, adding a special touch to traditional recipes too.
Technical sheet
REGION: Sicily
ALTITUDE: 300-800 m above sea level
VARIETY: blend of Nocellara dell’Etna and Cerasuola
HARVESTING METHOD: by hand with harvesting aids
HARVEST PERIOD: 1 October – 30 November
EXTRACTION METHOD: continuous cold-extraction system
AROMA: fresh
FLAVOURING METHOD: oranges crushed together with the olives
TASTE: a slightly tangy finish typical of orange
USE: ideal for marinating chicken, turkey or fish, or for adding a citrus note to salads (e.g. fennel)

Lemon-flavoured extra virgin olive oil
Frantoio Scalia lemon-flavoured extra virgin olive oil is the ideal dressing to bring out the flavours of a wide range of dishes, from gourmet to traditional.
Technical sheet
REGION: Sicily
ALTITUDE: 300-800 m above sea level
VARIETY: blend of Nocellara dell’Etna and Cerasuola
HARVESTING METHOD: by hand with harvesting aids
HARVEST PERIOD: 1 October – 30 November
EXTRACTION METHOD: continuous cold-extraction system
AROMA: fresh
FLAVOURING METHOD: lemons crushed together with the olives
TASTE: the vigorous character of Sicilian lemons
USE: raw, with grilled vegetables, seafood salads, grilled meat and fish; try it with beef carpaccio or fish tartare
SIZE: 100 ml and 250 ml

Rosemary-flavoured extra virgin olive oil
Frantoio Scalia rosemary-flavoured extra virgin olive oil is the ideal dressing for flavouring meat and baked goods such as bread, focaccia and grissini.
Technical sheet
REGION: Sicily
ALTITUDE: 300-800 m above sea level
VARIETY: blend of Nocellara dell’Etna and Cerasuola
HARVESTING METHOD: by hand with harvesting aids
HARVEST PERIOD: 1 October – 30 November
EXTRACTION METHOD: continuous cold-extraction system
AROMA: pungent
FLAVOURING METHOD: infusion
TASTE: bold
USE: dressing for freshly grilled meat; try it raw on a dish of pulses

Chilli-flavoured extra virgin olive oil
Frantoio Scalia chilli-flavoured extra virgin olive oil is the ideal dressing for those who aren’t afraid of heat and like it with pasta dishes and meat main courses.
Technical sheet
REGION: Sicily
ALTITUDE: 300-800 m above sea level
VARIETY: blend of Nocellara dell’Etna and Cerasuola
HARVESTING METHOD: by hand with harvesting aids
HARVEST PERIOD: 1 October – 30 November
EXTRACTION METHOD: continuous cold-extraction system
AROMA: lively
FLAVOURING METHOD: infusion
TASTE: intense, spicy aroma
USE: meat main courses; try it in pasta with garlic and oil, or with capers, olives and cherry tomatoes

Garlic-flavoured extra virgin olive oil
Garlic-flavoured extra virgin olive oil is the ideal dressing for intensifying the flavour of soffritto and other dishes.
Technical sheet
REGION: Sicily
ALTITUDE: 300-800 m above sea level
VARIETY: blend of Nocellara dell’Etna and Cerasuola
HARVESTING METHOD: by hand with harvesting aids
HARVEST PERIOD: 1 October – 30 November
EXTRACTION METHOD: continuous cold-extraction system
AROMA: sweet on the nose
FLAVOURING METHOD: infusion
TASTE: a bold, lingering character from the garlic
USE: soffritto, minestrone and pasta dishes with pulses; try it raw on bruschetta or in a tomato salad

White truffle-flavoured extra virgin olive oil
Frantoio Scalia white truffle-flavoured extra virgin olive oil is the ideal dressing for creating refined, tasty dishes.

Technical sheet
REGION: Sicily
ALTITUDE: 300-800 m above sea level
VARIETY: blend of Nocellara dell’Etna and Cerasuola
HARVESTING METHOD: by hand with harvesting aids
HARVEST PERIOD: 1 October – 30 November
EXTRACTION METHOD: continuous cold-extraction system
AROMA: lingering
FLAVOURING METHOD: infusion
TASTE: bold
USE: try it raw on plain pasta with Parmigiano, on sliced beef steak (tagliata) with rocket and Grana shavings, or on pizza with mortadella and pistachio