The Taste Of Quality
Have you ever wondered where the difference in taste comes from?
Many factor influence how the final product will taste. The taste should be fruity, bitter, and spicy - almost peppery. It can include notes of herby/grassy olive leaf and have secondary hints of artichoke and almond.
If it doesn't taste like much, it might be blended with other cheaper oils or chemically altered.
It is of importance to the taste also when the olives are harvested. During the early stage of maturation the olives are mainly green in colour and low in acidity. Sicilian people refer to this oil as "dolce" (here translated to "sweet"). You will only get 10-12% oil out of the collected fruit. If you are more focused on yield and not quality, you harvest later. When the olives are darker in colour they give you around 20% oil of their collected amount.
Olive trees have always been part of Sicily's flora and fauna, but only gained attention when the island was occupied by the Greeks. They were the ones who started domesticated cultivation. There are still many families who keep the natural practices and cycles of cropping, harvesting, and pressing. Sicily's naturally enriched soil also shapes the natural and complex flavour profile.
Health Claim
Extra Virgin Olive Oil is more than just a flavourful addition to meals - its a powerhouse of health benefits.
Packed with antioxidants and healthy monosaturated fats, its known for promoting heart health,and reducing inflammation.
Studies show that regular consumption of extra virgin olive oil can lower the risk of cardiovascular disease by improving cholesterol levels and reducing blood pressure. Its high concentration of polyphenols, natural compounds with antioxidant properties, helps protecing your cells from damage and can eben support brain health and longevity.
Because our olive oile is produced using natural olives, its free from harmful chemicals and psticides, ensuring that you are getting the real deal - the purest, most nutrient-rich oil.
Sustainable approach
At the hear of our olibe oil production is the commitemnt to sustainability, tradition and community. We primarily harvest olives from our own property, and our approach is grounded in natural methods - no chemicals, no shortcuts - just pure traditional practices that respect the land, the trees and the people who care for them.
As the demand for our olive oil grows, we are dedicated to work exclusively with like-minded small farmers in our region, who share the same values of natural, sustainable farming. These producers uphold the same traditional methods, ensuring the quality of their olives while maintaining the health of the soil and the environment.
By supporting locals farmers, we aim to preserve the traditional practice of olive cultivation that shaped our community for centuries. We believe that his is not only creating exceptional olive oil, but also gives back to the localy economy, allowing families and small-scale producers to thrive.
The person behind it
My name is Chiara and I am the founder of Dolce Italy. With italian roots, I grew up in Germany, surrounded by my Italian heritage, and olive oil has always been a great part of my family life.
A couple of years ago I moved to the UK. Having no more direct access to the usual Olive Oil I was used to, I wanted to know more about it and discovered the whole process behind it - and was fascinated. Determined to learn about the whole process, I began taking off time each year to travel to Sicily for the olive harvest.
The amount of work that goes with good olive oil is immense, but the labour is a fulfilling way for me to honor my ancestry, and deepens my connection to the land. I am very passionate about promoting natural, sustainable olive farming and believe; by adding quality olive oil into your diet, you are doing the simplest change in your life to enhance health and longevity.
I invite you to join me in embracing my family’s tradition, nurturing both body and soul through natures purest gift!