EvoSì, a sicilian blend

EVOSÌ is an evo oil that wants to represent Sicily an extraordinary land for its colors, flavors, landscapes, history, climate, sea and ‘art, a source of inspiration for poets, writers and artists, and for this very reason Carmen named the farm Evo Sicily.

EVOSÌ because we should always choose a quality extra virgin oil, because it accompanies us during our daily living in our diet as a source of well-being for our health.

Evosì, an oil with an all-Sicilian essence

EVOSÌ is an extra virgin olive oil IGP SICILIA that comes from a blend of Nocellara del belice 80% and Biancolilla 20%, two native Sicilian cultivars with a long tradition.

Our olive grove is located in Menfi, with a thousand trees of Nocellara del Belice and about a hundred of Biancolilla.
In Sicily, eating is a ritual: food is first eaten with the eyes, then the aroma is inhaled and finally savored. Sicilian cuisine is a true cultural treasure chest, the perfect amalgam of the influences of different cultures. A strong and fertile land with a favorable climate in the center of the Mediterranean that has developed a natural vocation for olive growing with products with unique organoleptic characteristics.
A sensory journey between the sacred and the profane made not only of scents and flavors, but of history and traditions that have given rise to dishes unique in the world.
Traveling among the flavors of the island means immersing yourself in the fruits of this sun-kissed land.

Evosì is environmentally sustainable

We comply with regulations on guided pest management and integrated pest management.
Respecting the environment and the natural ecosystem.

For total transparency to customers and for the guarantee of a genuine and healthy product, at the end of each oil campaign we subject our oil to detailed analysis by the customs office of the various parameters that attest to its wholesomeness and above all that it is a 0-residue product, thus free of chemical treatments that are harmful to health.

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Production
chain

Harvest time: in the third decade of September first decade of October.

Harvesting method: done by hand, the olives are selected and placed in well-ventilated 20 kg crates. After initial defoliation, they are taken to the olive mill, 10 minutes from the olive grove, and milled within 6 hours of harvesting.

Milling: two-stage, continuous-cycle cold pressing in the absence of oxygen and at controlled temperature (max. 27°).

Filtration, storage and packaging

The oil is filtered and stored in silos under nitrogen in a thermo-conditioned environment and finally packaged in small batches by hand, in elegant 500 ml and 250 ml cans, according to demand. All to preserve and maintain the organoleptic properties of the oil over time.

We personally care for each stage of the production chain with dedication from the countryside to packaging, always meeting our customers’ needs.

Sensory properties

The colour

green with golden hues, with an acidity that does not exceed 0.1.

To smell

has a light fruitiness of green olive, fresh and citrusy with slight scents of wild flowers, aromatic herbs, hints of almond, and artichoke and tomato.

To the taste

results fine and delicate, revealing pleasant sensations of bitterness and spiciness, with an intriguing spicy finish of white pepper.

Food-oil pairings

Evosì, with its unmistakable flavor, offers the palate a pleasant briny and marine sensation, enhancing the taste of numerous dishes and making them even more delicious and succulent. It is the perfect ingredient to add a special touch to: