Sicilian cultivars.

- Sicily, it alone provides about 15% of the olive oil produced in Italy. Together with Puglia and Calabria, it produces about 70%. of Italian olive oil, the most appreciated and best in the world. What makes Sicily special is its vast variety of cultivars, with well over 30 recognized Sicilian cultivars:

Aitana, Biancolilla, Bottone di Gallo, Brandofino, Buscionetto, Calamignara, Calatina, Carolea, Castriciana Rapparina, Cavalieri, Cerasuola, Citrale, Crastu, Erbano, Giarraffa, Lumiaru, Mandanici, Minuta, Moresca, Murtiddara, Nasitana, Nerba, Nocellara del Belice, Nocellara Etnea, Nocellara Messinese, Ogliarola Messinese, Ottobratica, Passulunara, Piricuddara, Pizzutella, San Benedetto, Santagatese, Tonda Iblea, Vaddarica, Verdello.

What are the main and most important Sicilian cultivars?

- Moresca is a native variety from the coastal areas of southeastern Sicily, characterized by small olives, a dark color, and a mellow flavor. Its olives produce a medium-light fruity oil with herbaceous notes and a slightly spicy aftertaste. It is perfect for seasoning fish dishes, grilled vegetables, and salads, adding a touch of complexity to the flavors.

In the province of Ragusa and more specifically on the Iblean plateau, the Tonda Iblea. The oil produced from these round, large olives has a full-bodied, intense flavor. The intense fruitiness of this oil is reminiscent of tomatoes and tomato leaves, with distinct fresh, herbaceous notes. This oil is ideal for meat dishes, stuffed vegetables, bruschetta, mixed and/or tomato salads, tomato-based pasta dishes, and pizza in general; it imparts a balanced, harmonious flavor.

One of the most famous and appreciated varieties of Sicily, widespread in the province of Trapani, is the Nocellara del Belice. Characterized by large olives, this variety produces a medium-fruity oil with a perfect balance between spiciness and bitterness. Its aroma recalls artichoke, tomato, and aromatic herbs. It's the ideal accompaniment to salads, grilled vegetables, and fish dishes, enhancing fresh flavors and adding a touch of aromaticity.

- Biancolilla is widespread in the province of Agrigento. Olives from this variety produce a medium-light fruity oil, with predominant notes of artichoke and tomato and a slightly spicy, mildly bitter flavor. It's the perfect oil for seasoning light dishes such as salads, tartare, raw fish, raw vegetables (crudités), and appetizers, adding a smooth, fruity flavor to the palate.

On the slopes of the majestic Etna volcano grows Nocellara dell’Etna. A variety of olives that gives the oil a fruity character and a medium-intense aroma. Its fruitiness is reminiscent of tomato leaves and fresh aromatic herbs. On the palate, however, it is spicy and bitter. Fresh or aged cheeses, grilled vegetables, meat dishes, and meat appetizers can benefit from the touch of liveliness and vitality this oil imparts.

Finally Cerasuola, it grows in western and central Sicily. Its olives produce an intensely fruity oil with a bitter, spicy flavor. Of all Sicilian oils, along with Tonda Iblea, it is certainly the one with the most character and complexity. Its aromatic notes are reminiscent of fresh aromatic herbs (especially thyme and oregano), with hints of tomato. It is the perfect accompaniment to savory dishes such as roast meats, grilled vegetables, and soups, imparting a robust, enveloping flavor.