Awards: Sol d'Oro special mention Organic EVOO, Gold Medal at Japan Olive Oil Prize 2019, Biol Prize Double Gold
How to Use: Pour Titone over sliced raw tuna topped with capers; make Bucatini with Pesto alla Trapanese; dress simply prepared greens with Titone, a squeeze of lemon, and sea salt.
Titone is a medium strong oil that has a abundance of green fruit aroma partly due to the Coratina in the blend. The 2018 harvest is a crisp, clean and balanced oil with pleasant bitterness and a noticeable pungency that lasted for many minutes in the mouth. It is bursting with a classical taste of artichioke, herbs and tomato leaf.
Aroma - fresh cut green herbs and tomato leaf
Flavor - Artichoke, freshly cut herbs
Bitterness - Medium
Pungency - Medium strong to robust
This year's Titone is a masterful blend of Nocellara del Belice, Cerasuola, Coratina, and Biancolilla olives. It is well-rounded with a gorgeous nose: aromas of green grass, tomato leaf, and artichoke. The taste is brilliant—decidedly herbaceous, with notes of arugula and bright green tomato. Peppery and bitter—screaming of polyphenols—it lingers on your lips to the back of your palate. Antonella and her father Nicola tended to every detail with obsessive attention, and the result is pure perfection.
About the Producer:
Titone is the family name of Father-daughter team Nicola and Antonella Titone who tend to their organic farm and impeccable frantoio (olive mill) in Trapani, Sicily with passionate devotion to one governing mantra: quality or nothing. Surpassing every norm for organic farming in the area, they have imposed their own rigors and standards to production, elevating their multi-award-winning olive oil to exceptional status. Nicola and Antonella are both pharmacists as have been the grandfather and great-grandfather. The Titone family’s passion to produce a very high quality extra virgin olive oil stems from generations of scientific approach.
Their farm is located a few kilometers outside the port city of Trapani in Western Sicily, the Titone farm sits on 47 acres of rolling hills, covered with an orchard of Nocellara, Biancolilla and Cerasuola olive trees. The farm was converted to organic farming in 1985 and the frantoio(mill) was built in 1995. The careful methods and attention to pruning and organic fly pest-control has set the Titones apart. The harvest usually begins in early October and may run through early November. Olives are harvested just as they are beginning to blush with black hues and are picked with the assistance of specially designed wooden rakes, which allow workers to carefully pull the fruit from the tree with the least amount of bruising possible. The modern, state-of-the-art continuous cycle extraction process ensures that the olives are crushed within hours of their harvest, thus guaranteeing an oil of superb quality. The oil is naturally decanted, and not filtered.