Extra Virgin Olive Oil Sicily

Extra v. olive


The Sicilian extra virgin olive oil is from the Phoenician era, when the Phoenicians introduced the cultivation of olive trees. The climate of the island is very favorable to the production of extra virgin olive oil found almost everywhere. The Iblea circular, the nocellara etnea, the cerasuola, the nocellara del belice are just some of the different varieties of olives for the production of extra virgin olive oil that can be found in Sicily. There are six certified PDOs: Trapanesi Valleys, Iblei Mountains, Mazara Valley, Etna, Valdemone and Belice Valley.

Extra v. olive

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The color of the oil is golden yellow, green with reflections. The tones are also clear greenish smell in the oil. Fine aromas of tomato leaves, artichoke and notes of fresh herbs. The taste is fruity and spicy with a sweet almond button.


The oil thus obtained is filtered and stored under nitrogen in thermo-conditioned silos until it is packaged in small batches, giving it stability and maintaining its organoleptic properties.