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 gastronomical 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 monocultivar 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 passion and devotion to bring you this absolute quality olive oil – a true taste of the ancient Sicilian soil that produces them.
Indulge in the true taste of Sicily.
JEAN PAUL MIFSUD
Producer of Barbuto
THE CRADLE of BARBUTO
The Hyblaean Mountains in the island of Sicily are characterised by gentle 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.