Olive oil: Mediterranean’s nectar
                     Olive oil: 
Mediterranean’s nectar
If one ingredient puts together all types and variations 
of Mediterranean cuisine, it is undoubtedly olive oil. 
And indeed, one moment of the year that all 
Mediterranean peoples have in common is the olive 
harvest. This is the Autumn seasonality in Med Area.
From the second week of October until the end of 
November, the olive harvest is a time for celebration, 
socialising, and passing on culture and traditions. From 
the heat of North Africa, Sicily, Greece, to the cold 
climates of the Alps and the pre-Balkan hills, to the 
coastal of the Levant; olive oil is part of the rituals of 
Mediterranean religions (such as Christianity or 
Judaism), but it is also part of skincare and used as a 
natural medicine; it reduces the risk of heart disease, 
has an anti-ageing function for the skin and the bones 
as it is rich in vitamin E, and protects against 
decalcification, osteoporosis and fractures.
Furthermore, it is a crucial ingredient of Mediterranean 
cuisine; probably, the most significant. It enhances the 
flavour of the main products without overpowering 
them. It respects them. That’s why we believe that olive 
oil is a condiment that symbolises Seasons and how we 
think about food.
Because it’s what makes our chefs’ dishes cook the way 
we like them most.
Authentic, genuine, free from overabundant fats, dishes 
that speak about their origins and tell the story of the 
culture that created them. Olive oil is what makes a 
prawns and burrata pizza in a gourmet dip in the 
Mediterranean.
So, it’s now clear: Autumn in the Mediterranean is, 
above all, the season of the annual olive oil harvest: 
part of the mix of flavours and culture that Chef Scala
 explained when telling us about our autumn menu.
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fantastic olive oil and Mediterranean cuisine, book a 
table in one of our locations.