Sons-of-Sicily

This fine aromatic olive oil is made from the first cold pressing of the finest Tuscan olives and is distinguished by its full unrefined buttery olive flavor, a very low acidity gives this extra virgin olive oil its unforgettable taste. The hue is a deep golden color that can only come from the harvest of oil, that is from the finest unrefined Tuscan olives. Sons-of-Sicily 100% Extra Virgin Olive Oil is ideal for dressings, marinades and dips for breads.

Anthony Moley,(AJ), formed Sons-of-Sicily, located in the foothills of Hollister, CA. Here, an olive grove surrounds the family farmhouse with five varieties of olives (Leccino 45%, Maurino 15%, Frantoio 25%, Pendolino 10% and Moralolo 5%). The grove covers 20 acres with over 2500 trees. Sons-of-Sicily olive trees enjoy full and prosperous flowering due to year round care which allows the olive to reach optimal size and maturity before harvesting. Sons-of-Sicily olives are born of the four step process. Harvesting – the olive harvest is when the olives achieve their maximum weight, ripened and plump with oil. Each olive is then hand picked. The same day, they are collected into bins, and taken to the mill for crushing. Crushing – within 24 hours of the harvest the olives are prepped for processing. At the mill an olive paste is created by crushing the whole fruit. The paste is then pressed to release the oil (This process requires no heat and thus is called “Cold-Pressing”). The oils distinctive flavor notes (burst of buttery, nutty, sweet and bitter zesty punch) are blended to achieve perfect harmony. Analyzing – is conducted throughout the production process to ensure quality and purity of all Sons-of-Sicily extra virgin olive oil. Sons-of-Sicily olive oil exhibits its own unique taste and characteristics that sets it apart from any other oil. Packaging – is our final step. We package in several different sized containers through an automated controlled process to ensure the oil purity.

2006