Sicilian dishes built around a single ingredient — our extra virgin olive oil. Choose a course, open a recipe, and cook the island at home.
One bottle, grown and pressed in the hills of Sicily, is the thread through every recipe here. Cook simply, season well and let the oil have the last word — the way a Sicilian table always has.
The chefs and bakers who reach for Castruriali in their own kitchens — and the dishes they finish with it.
“You can taste the hillside in it — green, peppery, alive. I finish a plate with Castruriali the way my grandmother did: raw, generous, at the very last moment.”
Seared Sicilian swordfish in a crust of Bronte pistachio and toasted crumb, finished with a raw pour of Castruriali for grassy lift.
Bread, salt, a little cheese — and a generous pour of green gold.
Every bottle you pour into these dishes helps us reclaim abandoned Sicilian groves and protect rare native varieties from extinction.
Letters from Castroreale — the harvest, the mill and the trees we are bringing back to life.