Racalía 2025

Sicilians are pleased with this year's olive-oil harvest. An absence of olive fly and the arrival of rain, albeit rather late in the season, has provoked some producers in western Sicily to declare that this year's harvest will be the best for quality in all Italy. Certainly, the quality of Racalía's 2025 oil is very high indeed – and delicious.

Any assessment of a new olive oil begins with a statutory analysis in a government-authorised laboratory. The report on Racalía's 2025 oil confirms its excellence. The low level of acidity is a tribute to high standards of cultivation, harvesting and pressing. The low level of peroxides is a mark of its freshness. And the level of antioxidants qualifies for the EU's 'high-polyphenol' benchmark.

Professional oil-tasters are trained to spot defects – Racalía has none – and to describe the positive aspects of both smell and taste. Racalía's 2025 oil has a strong, fresh aroma, with a hint of grass, celery, tomato leaves and even of bananas. These characteristics are typical of Cerasuola, the principal cultivar at Racalía which also contributes to its long-keeping qualities.

The quality of Racalía's olive oil lies in its taste. There are three attributes: fruitiness, bitterness and pepperiness. Each is marked out of 10 – for strength, not for quality – and the mark for fruitiness should equal or exceed the combined marks for bitterness and pepperiness.

Fruitiness seldom include the taste of any recognisable fruit. 'Vegginess' would be a better description. The taste of Racalía's 2025 oil recalls grass, artichokes, celery and, to a lesser degree, tomato and almonds. It is a complex and harmonious mix, not strong, not delicate, but of medium strength –which will appeal to the widest number of buyers and users, and complement the food with which it is associated. I mark it at 5 out of 10.

Bitterness and pepperiness are essential qualities of good olive oil, both of them guarantees of freshness and longevity. It is sometimes difficult to explain this to consumers, but the fruitiness of oil needs a balance. Bitterness is sensed on the back of the tongue, and pepperiness not until the oil has been swallowed. It is pepperiness that sometimes causes the taster to cough – a good sign. I rate both qualities at no more than 2 out of 10 in Racalía's 2025 oil, which contributes to its overall balance and harmony. But this year the oil had another special quality, which is that it is very 'long' – the taste re-emerges at the back of the tongue long after the oil has been swallowed.

A professional oil-taster brings all the sensations together and gives each oil a final overall mark out of 10. I rate Racalía's 2025 oil at 8 out of 10 – a high mark that reflects its outstanding quality. Its balance of freshness and fruitiness is exceptional – and delicious!

Charles Quest-Ritson

December 2025