What tastes like almond with a hint of tomato and a slightly peppery spiciness on the finish? At a tasting each year, the brothers Andrea and Salvatore Manno try to describe their new olive oil.

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In 2016, Andrea gave up his career as a prosecutor and took over their late grandmother's overgrown olive grove; a year later, Salvatore dropped out of his studies in nutritional sciences and followed him.
In October, the fruit, which is not yet fully ripe, is pressed into what is known as early oil. This has a more intense flavour and a deep green colour. Olive oil is very popular in Sicilian cuisine.

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Salvatore uses it to cook "caponata", a sweet and sour vegetable dish with aubergines, "arancini", crispy fried rice balls with various fillings. Another speciality is "Cassata al Forno", a cake with a juicy sweet ricotta filling.

At our Neighbour's Table West Sicily | Season 2021 Episode 265
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