Why URRAH

We arrived in Sicily in 2010, searching for a piece of heaven. We found a rich red earth, so fertile and welcoming that we have trouble parting from it since.

Urrah Extra Virgin Olive Oil (EVOO) started out of the love that we feel for the land of Western Sicily, its people and its produce.

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The name

URRAH’s name is a reference both to the land where it’s produced, the contrada di gurra, and one of the best wine produced there, Urra di mare. Read more about URRAH's name.

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The taste

URRAH’s peppery flavour has notes of cut grass and artichoke and is a brilliant complement for all types of food, cooked, fried and of course, raw.

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The blend

Urrah is a blend of three local varieties of olives: Nocellara del Belice, Biancolilla and Cerasuola. These three varieties have been mixed together since time immemorial, as each variety complements perfectly the other two. You can read more about each cultivar in our blog post Our blend.

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Why EVOO

To be classified Extra Virgin, an olive oil needs

• to be produced just by crushing olives and extracting the juice. This is done by cold – less than 37°C –  mechanical means, within 10 hours from harvest.

• The level of acidity (as dictated by the international olive council) needs to be lower than 0.8%. (Note: Virgin olive oils range from 0.8 to about 2.5 percent).

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Urrah is picked by hand and grounded the day of picking, its juice is extracted mechanically at cold temperatures. Year on year Urrah has consistently scored a very low acidity in routine chemical tests, reaching 0.17% in 2017.

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Don’t let your children try it, or they’ll have it every day for breakfast with a slice of bread!

Which would not be a bad thing… Urrah has great properties, nutritionally and taste-wise, and our clients remain committed to this golden condiment. Read more of the health benefits of EVOO in your diet in our blog post a few facts about olive oil in your diet.

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