Indulge in the TRUE TASTE OF SICILY

A DREAM that became MY PASSION

The first time I came to San Giacomo in Sicily, the warm air suffused with the smell of almonds and wild fennel. An amber glow through the dark green leaves of centuries old olive trees greeted me and my family as we drove through the beautiful country road that led to what was to be our future home. The stunning views of luscious green hills that surrounded our abode were balm to my soul for years intoxicated with urban life and metropolitan surroundings.

My childhood dream of a farming future was ever so close. This land so intense with life and traditions, vibrant with its food culture was welcoming me in her arms reassuring me

that the seeds of my aspirations were already planted in its fertile soil.

The Barbuto Extra Virgin Olive Oil is a gastro-nomical portrayal of a rustic modest life in the Sicilian countryside tinted with a passion for food, family and traditions. Only the famous ‘Tonda Iblea’ olive was used to create this monoculti-var oil, hand harvested because machines could bruise the olives and ruin its lush flavour and then mechanically cold-pressed within the end of day to produce this prized delicacy. I have put pas-sion and devotion to bring you this absolute qual-ity olive oil - a true taste of the ancient Sicilian soil that produces them.

Indulge in the true taste of Sicily.

JEAN PAUL MIFSUDProducer of BarbutoSan Giacomo, Sicily

The Hyblaean Mountains in the island of Sicily are characterised by gen-tle slopes, interrupted by sharp valleys. In the central area are numerous woods which are intermingled with the typical dry stone walls of south-eastern Sicily. The more populated coast has instead terraced hills, with Mediterranean vegetation, alternated to a plateau with huge cultivations of olive trees, vines, citrus fruit and almonds. Other grows include grain and maize. The Baroque towns of Modica and Ragusa are a picturesque addition to the area, which along with the beautiful Val di Noto is part of UNESCO World Heritage sites in Italy.

THE CRADLE of BARBUTO

SYNONYMSCetrala, Tonda, Nostrale, Prunara, Nociara, Perlese, Marmorina.

GEOGRAPHICAL AREASicilian cultivars, typical of the eastern area of the island. The most important cultivation areas of this variety are in the Hyblean region, centred around the province of Syracuse in the towns of Bucchieri, Ferla and Palazzolo Acreide (here the spread is of 95%), and the province of Ragusa with the municipality of Chiaramonte Gulfi (common to 90% of olive oil cultiva-tions). It is also cultivated in varying percent-ages in the following areas: in the province of Ragusa, Achates, Vittoria, Com iso, Giarra-tana, Monterosso Almo, Modica and Spac-caforno; in the province of Sira cusa, Floridia, Canicattini Bagni, Avola, Noto, Sortino, Ro-solini, Lentini, Carl isle and Francofonte.

BIO-AGRONOMIC CHARACTERISTICSThe plant is quite vigorous, with a noble bear-ing assurgent and twigs in short internodes. The lancelet leaves are small and narrow, dull gray-green on the upper. The drupe, globoid form, is of medium-large (5-8 g). Pro ductivity is consistently good. It is a maturing variety with normal average oil yield (16-20%) and 90% in pulp. It fits well in high rainfall areas more than other varieties and is fairly resistant.

SENSORY ANALYSIS Fruity 9.5Spicy 8.2Bitter 0.0Tomato leaves 9.5

PRODUCTIONHand harvested and cold-pressed within only two days from harvest.

The TONDA IBLEA Olive

Tonda Iblea is a variety that has never failed to fascinate me, due to its particular characteristics. Il Barbuto has managed to capture and retain the spectacular characteristics of this variety and produced an excellent Olive Oil.

A sweet oil with a delicate fragrance of fresh tomato leaves with a hint of almonds that stimulate your sensory perceptions to the full. Its intense aroma will compliment most vegetable dishes and fish.

JOHN PORTELLIProfessional Olive Oil Taster and board member on the International Federation of Organic Movements - EU

The Barbuto is an unfiltered olive oil that may develop deposit which does not alter its quality. Packaged in a special bottle of dark glass that provides the best preservation of its colour, its taste and its aroma. Store away from direct or indirect heat sources and in a cool dry place. Ideal storage temperature is of 14 degrees Celsius. Particularly suitable on its own or with steamed fish, vegetables or light cheeses.

TRADITIONAL TASTES of SICILY

The Scacciata is a traditional coil of bread studded with different savoury delicacies. The typical variations contain sausages and olives.

Ingredients600g plain flour 0020g brewer’s yeast50ml Barbuto extra virgin olive oilSalt300g sausage meat20 stoned black olives

This is an antipasto helping.

Ingredients6 medium-sized squid1 bunch parsley200g dried breadcrumbs100g grated caciocavallo cheeseSalt and pepperJuice of 1-2 lemons1 orange2 bay leavesBarbuto extra virgin olive oil

SCACCIATA

CALAMARI RIPIENI STUFFED SQUID

Preheat the oven to 190°C/375°F/Gas 5. Mix the flour, yeast, olive oil, salt and enough warm water to make a stiff bread dough. Leave to rise for 2 - 3 hours. Using your hands, roll it out into a long snake about 3cm thick. Coil into a round shape. Stud with bits of sausage meat and olives, tucking some down into the cracks. Place on an oiled baking tray. Bake for 30 min-utes. Eat warm whilst dipping in Barbuto extra virgin olive oil and some sun dried tomatoes.

Preheat the oven to 200°C/400°F/Gas 6. Get the fishmonger to pull the head and clean the body tube thoroughly. Chop up the tenta-cles finely. Chop the parsley finely. Mix the breadcrumbs, cheese and chopped tentacles together in a bowl. Season with salt and pep-per. Add lemon juice to your taste. Push the stuff-ing into the squid tubes. Don’t fill them too much as the mixture will expand while cooking. Sew up, tie up or seal up the end of the tube with a cocktail stick to stop the stuffing popping out. Put the stuffed tubes together in a large piece of aluminium foil, along with a few slices of orange and the bay leaves. Dribble a little Barbuto olive oil over them. Fold up the foil to make a parcel, carefully sealing the joints. Pop into the oven for 20 minutes. Take out and allow to cool slightly before slicing the squid into rounds with a very sharp knife. Serve hot, warm or cold on some baby rocket leaves and a drizzle of Barbuto olive oil.

BARBUTOSelected by Jean Paul MifsudProduced and packaged inCda San Giacomo RagusaCOD RG020 Sicily

Produced in Italy