Ravida Extra Virgin Olive Oil

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Ravida Extra Virgin Olive Oil

Weight: 16 fluid ounces
Out of Stock
Family Owned
Menfi, Sicily
Best Olive Oil in Sicily, 2014;  Classified as one of the best oils in the world by Food Channel, Flos Olei 2010 and professional tasters internationally Award Winning
  • SUMMARY
  • SUGGESTED USES
  • INGREDIENTS
  • THE STORY
  • RECIPES
  • Estate bottled and produced on the southwestern coast of Sicily, since 1773
  • A blend of Biancolilla, Cerasuola and Nocellara olives
  • Unfiltered, with very low acidity
  • Aroma of freshly mown hay with hints of lemon zest and a peppery finish

Estate bottled and produced on the southwest coast of Sicily, Ravida Extra Virgin Olive Oil is blended from Biancolilla, Cerasuola and Nocellara olives. It is cold extracted and bottled on the day of harvesting, ensuring an oil of superior quality and low acidity. Upon opening, you will discover an aroma of freshly mown hay with hints of lemon zest. The oil has a peppery taste at the finish, typical of Sicilian olive oils. Enjoy Ravida drizzled liberally over tomatoes seasoned with fleur de sel, green leaf salads or warmed steamed vegetables. Delicious over bean soups, steamed fish and smoked salmon.

  • An excellent choice for tomato and green leaf salads
  • Drizzle over steamed vegetables, bean soups and lentils
  • Sprinkle with sea salt and oregano and dip crusty warm breads
100% Extra Virgin Olive Oil
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" by marriage, in mid-1700 and built in Menfi a summer residence, a very fine example of Sicilian neo-classical architecture. At that time, "La Gurra" was much larger than today and produced mainly cork, wine and olive oil. The olive oil was already known for its excellent quality.

In 1975, Nicolo Ravidà, an Engineer, took over from his father Luigi. Up until lately he has run the farm travelling back and forth from Rome where he was Managing Director in the Board of Directors of a large construction company. "Farming has always been my passion, it is in my blood", he says recounting that, before enrolling at University, he tossed a coin to decide whether to choose between tradition or the future: the Faculty of Agriculture or Engineering.

Under his guidance, "La Gurra" has been completely transformed and modernized. With the help of some of Italy's foremost experts in the field and the CNR (National Centre for Research) in Perugia, he has introduced new methods of farming, as well as new varieties of plants and crops. In 1991 his daughter Natalia convinced him to start bottling extra virgin olive oil and has since been promoting the olive oil abroad. RAVIDA Extra Virgin Olive Oil was first presented that year at the International Food Exhibition in London and received a lot of praise.

Ravida Azienda Agricola Srl was incorporated by Nicolo Ravida and his three daughters Natalia, Patrizia and Nicoletta in 1993. One of the main scopes of the Company was the production and marketing of RAVIDA Extra Virgin Olive Oil. As Managing Director, Nicolo Ravida is in charge of the management of the Estate and the production of the olive oil as well as of the wine while Natalia, as President, is responsible for Marketing and Public Relations. Patrizia lives in Milan where she works in Financial Banking and Nicoletta, an International Law Lawyer, lives in Rome; both sisters actively cooperate in the business during their spare time.
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