News
Introducing Bomboniere: Three Tins, Three Neighbors, One Very Sicilian Idea
Three 175 ml tins of single-origin Sicilian EVOO, each from a different neighboring farm on the hills of Mt. Iblei. One harvest, three characters, one very Sicilian gift idea.
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Sicilian Extra Virgin Olive Oil: a 107-year family story
Four generations. 800 olive trees. One family recipe that almost no one outside Sicily has ever tasted - until now.
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Sicily Things
World Cup Pasta: A Sicilian Dish Worth Shouting About
Pachino cherry tomatoes, fresh mozzarella, basil and the best olive oil from the same Sicilian hillside. This is how summer tastes in southeastern Sicily, and it all goes in one giant bowl.
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Zagara: The Scent of Spring and the Art of Patience | Pegaso EVOO
In Sicily, there is a word borrowed from Arabic and a scent borrowed from the land: zagara. The blossom of the citrus tree at the exact moment of flowering. Sweet, sharp and fleeting. Here is its story.
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Pasta e Piselli: The Sicilian Spring Pasta from Nonna's Kitchen | Pegaso EVOO
Fresh peas, pasta and enough olive oil to make it sing. This is the springtime dish we made with our nonna ever Sicilian spring.
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Pull Over. There's Asparagus on the Side of the Road.
Every spring, wild asparagus grows along Sicilian roadsides and between olive trees. Here's how my mother-in-law taught me to find it — and the frittata recipe that makes it worth pulling over for.
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Education
Five Things Your Olive Oil Should Be Doing for Your Body
Sicilians have been putting olive oil on everything for centuries. Here's what the science now says about why — from polyphenols and oleocanthal to harvest timing and daily dose.
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Something Small, Something Meaningful: The Italian Art of the Bomboniere | Pegaso EVOO
Bomboniere are the gifts you give your guests at a celebration, not the gifts you receive. Here's why a tin of Sicilian olive oil became our wedding party favor, and then a baptism party favor, and why it might be the best one you give too.
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The Best Container for Olive Oil (Olive Oil and Plastic Don't Belong Together)
Plastic leaches into oil. Light kills polyphenols. Here's why the best container for olive oil has always been tin or dark glass — and the Sicilian tradition behind the Pegaso tin.
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From the Tree to the Tin: Why the First Few Hours Matter Most
Hand-harvested at dawn, pressed the same day below 27°C. Here's what cold pressed olive oil really means, and why those first few hours make all the difference.
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Your Olive Oil is Probably a Blend. That’s Not the Problem.
Most bottles labeled "Product of Italy" contain oil from three different countries. Here's what that actually means - and how to find real extra virgin olive oil.
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5 Things You Should Know About Our Olive Oil (Family Blend N.1)
Origin, harvest date, polyphenols, blending - five honest answers about what separates real extra virgin olive oil from the stuff on most grocery shelves.
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