Primo Double - Organic Olive Oil

Organic Olive Oil from Sicily, green and full-bodied

Primo Double by Frantoi Cutrera is a premium organic extra virgin olive oil made from the Sicilian Tonda Iblea variety—single-varietal and cold-pressed. It carries the Monti Iblei DOP protected designation of origin. Not a blend from many countries, but olive oil from one island, one variety, one family.

Primo Double is an organic olive oil from Sicily, pressed from early-harvested, still-green olives of the autochthonous Tonda Iblea variety. The trees grow 350 to 450 meters above sea level on the hilly slopes of the Monti Iblei. Single-varietal, cold-pressed, with the Monti Iblei DOP protected designation of origin. An oil that smells of meadows and green tomatoes the moment you unscrew the cap.

Green, fruity, with a hint of green tomato

In the glass, Primo Double glows a vibrant green and smells of freshly cut grass, green olive, and a bouquet of kitchen herbs. This is the scent of an early harvest, when the olives are not yet ripe and heavy, but young and firm.

On the palate, this extra virgin olive oil is full-bodied and fruity, with that fine bitterness and spicy kick on the finish that identifies a good, young oil. A sweet, nutty note keeps it balanced, ensuring nothing stands out and everything resonates together. The oil has character, but it isn't overpowering. It is precisely this harmony that makes this organic olive oil from Sicily so versatile in the kitchen.

For fish, for vegetables, on bruschetta

A good olive oil is only truly finished when it lands on the plate. It is best to add Primo Double raw as a final flourish once the heat is gone, as this preserves the green aromas.

Grilled fish and meat, sautéed vegetables, or a hearty legume soup take to it particularly well. On bruschetta with tomato and mozzarella, its green freshness really shines—add a few flakes of truffle salt, and nothing else is needed. A simple leaf salad also becomes a small celebration with this oil, and warm white bread will practically dip itself.

Hand-picked in the Monti Iblei

For over 100 years, since 1906, the heart of the Cutrera family in Chiaramonte Gulfi in southeastern Sicily has beaten for fine olive oil. Giovanni founded his first mill in 1979, followed by a second in 1999, as his oil had long been in demand beyond the island.

The still-green olives are hand-picked and pressed just a few hours after harvest in the family's own modern mill—gently and cold. The Tonda Iblea variety carries the DOP seal, which is only granted to agricultural products from a strictly defined area whose quality cannot be replicated elsewhere. Cultivation, processing, and bottling all take place within this region, across approximately 150 hectares of olive groves.

Today, the three children—Maria, Giusy, and Salvatore—carry on their parents' work. Giovanni and Maria left them a legacy of principles, values, and knowledge, as Salvatore and his siblings tell it themselves, and you can taste it in every drop. Over the years, Primo Double has collected numerous awards. Well deserved.

Cool, dark, and enjoy soon

Olive oil is a fresh, natural product that dislikes both light and heat. Store the 500 ml bottle in a cool, dark place, but not in the refrigerator.

It is best to consume this organic olive oil within a few months of opening, when the green notes are at their most vibrant. You can find more from the island in our olive oil selection and throughout the entire Frantoi Cutrera range.

Organic control body IT-BIO-008 – EU Agriculture