Excerpt: We uncorked a bottle of Partanna Robust Extra Virgin Olive Oil, eager to compare it to Sicily’s finest Castelvetrano. The oil’s deep green hue hinted at its richness, while the briny, fruity aroma was pure Mediterranean. Swirling ours onto a spoon, we noticed the smooth, buttery texture balanced perfectly with a hint of peppery bitterness—clear signs of its first cold press and monovarietal origin. Spilled lightly over grilled vegetables, the oil enhanced the dish without overpowering it, revealing notes of artichoke, almond, and a subtle, lingering bitterness that spoke of its authenticity. We agreed that even as premium as Castelveterno is, the Partanna stood as a versatile, well-rounded choice, proving that sometimes the best taste test is when the oil shines on its own.
