The Ravida family is an old patrician family whose roots date back to the 13th century. Until the mid 1700s they were based in the western Sicilian town of Trapani and held high positions in the governments of the Kingdom of Sicily. The family acquired the estate of "La Gurra" (where their family farm still sits today) in mid-1700s and has since started growing olive trees and producing olive oils
RAVIDA is a family-run business, whose aim is to produce olive oil like a first class wine, a full expression of the olives from which oil is extracted. The distinctive flavour of RAVIDA olive oil is the result of the careful blend, often natural, of three local Sicilian varieties: Cerasuola with its fragrant full-bodied oil, Biancolilla with its delicate aroma and Nocellara with its fruity olives.
RAVIDA is praised for its distinctive blend which results in an elegant grassy aroma with hints of lemon zest and tomato skin, distinctive peppery clean finish.Hundred of years of tradition for natural growth make them very selective in their olive supply and production chain. Whether from the family farm ‘La Gurra’ or from long time suppliers, only top quality olives are chosen, unblemished and at the perfect time of ripening.
Harvest time starts mid-October and lasts no longer than 3 weeks. Olives are picked by hand and with the help of vibrating methods fall onto nets placed under the trees where they are gathered, cleaned of all leaves and taken to the RAVIDA press. Here, olives undergo further defoliation and are washed and crushed before the end of the day, no longer than 8 hours after picking. They use continuous centrifugation using a two phase-system at a temperature not exceeding 27°C/80°F degrees, according to EU regulations for cold extraction. Their unfiltered olive oil is selected for bottling throughout the harvest and storage period and bottled only as orders come in throughout the year. This is one of several attentions RAVIDA pay to guarantee extra freshness of their olive oil.
Due to careful monitoring for quality during all stages of production, RAVIDA obtains an exceptionally low acidity level of 0,10%.
When tasting it for the first time, we suggest pouring it in a glass. Cover the top of the glass and then release to inhale all the aromas of the oil. Sip and swirl around your mouth, to the back and front to allow flavours, pepper and bitterness to develop. Now experiment on your favourite food. You will find it to be a fully versatile olive oil.
Flos Olei 2014
Gold Award- New York international Olive Oil Competition, NY, USA
Three Leaves - Gambero Rosso, Italy
Three Olives – Guida agli Extra Vergini, Slow Food, Italy
Gran Menzione – ‘L’Orciolo d’Oro’, 20th Edition, Pesaro, Italy
Prestige Gold – TERRA OLIVO Award, Jerusalem. Israel
‘The Best 20′ ( in the world) – Flos Olei Guide, Italy
“One of the best olive oils in the world”
(Gordon Knocks, The Food Channel, USA)
“One of Italy’s finest olive oils”
(Leo Schofield, Gourmet Traveller, Australia)
“Wonderful…superb example of oil made to the highest standard…I would never tire of it”
(Anne Dolamore – A buyer’s guide to olive oil, United Kingdom)
“Delicious….This distinctive oil has an intense aroma…the flavour is equally definite…. the aftertaste is attractively smooth..”
(Judy Ridgway – The Olive Oil Companion, United Kingdom)
“A Sicilian nectar…my ‘house oil’ “
(Richard Ehrlich – The Weekend Guardian, United Kingdom)
“Intensely herbal…with background notes of sea…the ultimate oil”
(Annie Bell – Vogue, United Kingdom)