The Ravida family is an old patrician family whose roots date back to the 13th century. Until the mid 1700s they were based in the western Sicilian town of Trapani and held high positions in the governments of the Kingdom of Sicily. The family acquired the estate of "La Gurra" by marriage, in mid-1700 and built in Menfi a summer residence, a very fine example of Sicilian neo-classical architecture. At that time, "La Gurra" was much larger than today and produced mainly cork, wine and olive oil. The olive oil was already known for its excellent quality.
Wild Mediterranean olive trees are, in fact, part of the natural ecosystem of La Gurra and can still be seen to co-habit alongside today's olive groves. Trees in our oldest grove were grafted with the edible variety over 300 years ago and still give the best of our production. Over 56 hectares/180 acres are devoted to oil-producing olives. Alongside the traditional varieties - Cerasuola, Biancolilla and Nocellara - that combine to give RAVIDA olive oil its distinctive flavour, we grow Leccino, Frantoio, SF17 and the odd Kalamata. Due to a warmer climate, the harvest begins mid-October and can last up to ten weeks. Olives are picked by hand and with the help of vibrating methods that do not damage the fruit. The drupes fall onto nets placed under each tree, are gathered and cleaned of all leaves, put into crates and taken to the press. Here, they are washed and crushed within eight hours from picking. We extract the oil in our own press by continuous centrifugation at a temperature not exceeding 27°C/80°F degrees, as by EU regulations for cold extraction. Our unfiltered olive oil is selected for bottling throughout the harvest and storage period. It is bottled as orders come in. Due to careful monitoring for quality during all stages of production, we obtain an exceptionally low acidity level of 0.10%.