Oil and Sicily: a centuries-old history

It will be the territory and the climate that favor the birth of native cultivars throughout the island. It will be the centuries of experience and knowledge of the raw material, since the Phoenicians also brought olives to Sicily between the 4th and 8th centuries. It will be the green thumb of local populations, from east to west, the result of centuries-old production with marketing of oil that began with the Greeks and was intensified by the Romans throughout the Mediterranean.

Cultivar autoctone olive siciliane

The reasons why today our beautiful island is one of the largest producers of extra virgin olive oil have their roots in the past.

The arrival of oil in Sicily is a historic event that marks a turning point for Trinacria. Thus the local populations began to produce extra virgin olive oil and the island became a point of reference for the entire Mediterranean. Generation after generation, the production mechanisms are innovated and the numerous native varieties carefully cultivated and preserved over time. Oil, thus, quickly becomes the basic ingredient of local cuisine.

Etna and its characteristics

And it is precisely in Sicily, on the slopes of Etna, that we put down the roots of our business. We were born and raised in this particular area and, having profound knowledge of the territory, we have learned to distinguish the different cultivars for the production of the oils in our range.

The volcanic territories, rich in minerality, are very fertile. This characteristic and the temperature changes make the area perfect for growing olive trees, giving the oil produced highly recognizable aromas.

etna territorio
Varietà olive siciliane

Native cultivars

Although Sicily is an island, there are numerous varieties of olive trees cultivated (over 28), each in a different area of ​​the territory. In our olive blends we favor two of the oldest varieties.

nocellara dell'etna

Cerasuola

One of the most widespread cultivars, it has a high capacity for adaptation and strong resistance to drought. Its olives, thanks to the excellent ratio between pulp and stone, have an exclusively oil-producing vocation. They can exceed 7 grams, but never go below 4. The fruit is ovoid in shape. The resulting oil is green in color with golden reflections. Its aroma is fruity, with herbaceous and Mediterranean scents among which the artichoke stands out. Bitter and spicy are balanced perfectly. Its beneficial properties are different, thanks to the content of beta-carotene, unsaturated fats and tocopherols
(from its antioxidant action).

cerasuola

Nocellara dell'Etna

Lush, resistant and adaptable. Its olives are elliptical in shape and have a medium size, over 6 grams. Like Cerasuola, the ratio of pulp to stone makes it perfect for the production of edible oil. The olives ripen early, which is why they are harvested in October. The resulting oil is fruity with a predominant flavor of green tomato and almonds. The aftertaste is medium fruity. Rich in polyphenols, it has important antioxidant properties.

Everything about the oils from our mill

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