Ravida has an aroma of freshly mown hay, which some describe as herbal and grassy. It has a smooth aftertaste, indicating that it is pressed late in the season as with most Sicilian oils. The oil is blended from three Sicilian olive varieties: Nocellara, a slightly fruity eating olive; Cerasuola, tasty and full-bodied and light-green; and Biancolilla, for distinctive color and fragrance. Unfiltered, this oil is very low acidity, as well. We especially recommend it for cooking with fish and vegetables.
Harvest notes: Due to a difficult harvest in Sicily, this year's Ravida is blended with the same olives, but different percentages. Cerasuola, Biancolilla, and Nocellara del Belice.
New York International Olive Oil Competition, Gold Medal, 2016
Flos Olei 2017 (92/100)
Flos Olei 2014
2013: Gold Medal, New York International competition, Award at Zurich, April 2013
Deborah Krasner, in "The Flavors of Olive Oil", describes Ravida as "strong, pungent, green, and pleasantly bitter."