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Sicily is a region with a strong culinary tradition and a rich variety of quality producers, particularly Sicilian oil and Sicilian olives. Enhancing the territory also means promoting typical products, which represent a heritage of flavors and culture.

Sicilian olive oil is a fine product, obtained by low-temperature pressing of Sicilian olives, which give the product an intense, fruity flavor. Thanks to the characteristics of the land and the Mediterranean climate, Sicily’s olives have a unique composition and unmistakable aroma that are appreciated all over the world.

Sicilian producers, committed to the enhancement of the territory, work with passion and dedication to offer high quality Sicilian oil, capable of satisfying even the most demanding palates. Through caring for the cultivation, harvesting and processing of Sicilian olives, Sicilian producers contribute to the protection of biodiversity and the preservation of traditions.

What different types of Olives are used in the production of Sicilian Olive Oil

Olives are a treasure of Italian gastronomy, and Sicily’s native varieties are among the most prized. These include Moresca, Nocellara del Belice and Nocellara dell’Etna, three varieties of olives with unique characteristics and intense flavor.

The Moresca

is an olive variety typical of the province of Trapani, with an elongated shape and a deep black color. Its flavor is intense and strong, and it is mainly used for the production of high-quality extra virgin olive oil.

The Nocellara of Belize

is an olive variety typical of the Belice Valley in the province of Agrigento. Deep green in color and round in shape, this olive is characterized by its juicy and crisp flesh, and is ideal for the production of high-quality table olives.

Etna’s Nocellara

is an olive variety typical of Etna, Europe’s largest active volcano. The olives of this variety are characterized by their round shape and intense flavor, and are mainly used to produce fine extra virgin olive oil.

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