Nature’s Footprint: What is a Cultivar?

The word cultivar (short for cultivated variety) denotes the specific olive tree variety selected and preserved by agricultural tradition over centuries.

It is the cultivar that defines the “personality” of our Extra Virgin Olive Oil: its polyphenol content, the intensity of its fruitiness, and that unmistakable balance between the bitterness of artichoke and the peppery kick of green leaf. When you taste a single-varietal oil, you are experiencing the pure expression of a single cultivar and its unbreakable bond with the land.

Nocellara del Belìce: The Queen of Our Territory

Nocellara del Belìce stands out as a unique jewel in European olive growing: it is the only variety boasting two Protected Designation of Origin (PDO/DOP) certifications for the exact same cultivar — one for its extra virgin olive oil and one for its table olives.

Cultivated in the heart of the Belìce Valley, across the historic territories of Castelvetrano, Campobello di Mazara, Partanna, and Santa Ninfa, this tree yields highly prized olives characterized by crisp flesh and an intense green hue that shifts to deep wine-red at peak ripeness.

Characteristics & Sensory Profile

Dual Purpose: Exceptional both as a table olive and for producing world-class Extra Virgin Olive Oil, with an average yield of 18%.
Aromatic Profile: Harvested between October and November, it yields an oil with an intensely fruity, full-bodied character, renowned for signature notes of green tomato, freshly cut grass, and artichoke.
Nutritional Value: A true elixir of wellness, featuring a natural acidity consistently below 0.8% and an extraordinary concentration of polyphenols (over 340 mg/kg), powerful natural antioxidants.

Food Pairings

Thanks to its balanced structure and distinct personality, our Nocellara del Belìce EVOO is the ideal pairing for:

Roasted red meats and grilled fish
Vegetable sides (both raw for pinzimonio dipping and cooked)
Hearty legume soups and traditional Mediterranean dishes

Certified Excellence: Nocellara del Belìce is protected under the official “Valle del Belìce DOP” regulations for oil and “Nocellara del Belìce DOP” for table olives. Its versatility is so deeply rooted in local heritage that it is also used in crafting Belicino, a famous traditional Sicilian P.A.T. cheese.

Biancolilla: The Elegance and Grace of Sicilian Tradition

Biancolilla is one of the oldest and most captivating olive varieties in Western Sicily. Its poetic name (“Little White One”) comes from the color of its olives: during ripening, they shift from a delicate pale green to soft wine-red tones, without ever turning fully dark.

Exceptionally harmonious and refined, Biancolilla is the historic companion to Nocellara del Belìce, coexisting for centuries in the same groves to create beautifully balanced master blends.

Characteristics & Sensory Profile

Color and Fluidity: Immediately after milling, it shines with an alluring bright pale green color, which settles into a glowing straw yellow after natural decantation.
Aromatic Profile: The ultimate oil for lovers of subtlety. A light, harmonious fruity profile marked by prominent notes of fresh almond, hints of mown grass, and delicate undertones of artichoke and tomato.
Palate: Smooth, sweet, and velvety on the palate, with gently nuanced bitterness and pepperiness in perfect balance.
Yield & Quality: A variety used exclusively for oil extraction, offering an excellent yield ranging between 16% and 20%.

Food Pairings

hanks to its delicate and non-intrusive nature, Extra Virgin Olive Oil from the Biancolilla cultivar is perfect for enhancing flavors without overpowering them.

It is recommended for:

Delicate seafood dishes (carpaccio, grilled, or steamed fish)
Fresh green salads and raw vegetables
White meats and fresh cheeses
Olive oil cakes, pastries, and artisanal breads

Cerasuola: Intensity, Character, and Sicilian Passion

Among the most ancient varieties of Western Sicily, Cerasuola is the choice for those seeking an Extra Virgin Olive Oil with a bold character and strong personality. Historically grown in the fertile lands stretching toward Sciacca, this vigorous tree delivers an oil bursting with intense, expressive aromas.

In the groves, it blends seamlessly with Nocellara del Belìce and Biancolilla, sharing their flowering cycle and the rich legacy of great Sicilian olive oil blends.

Characteristics & Sensory Profile

Ripening & Color: Its olives turn from vibrant green to a rich purple-black at full maturity, harboring a juice packed with complex aromatic nuance.
Aromatic Profile: A medium to intense fruity profile of remarkable depth. Harvested early, it reveals crisp, vibrant notes of green bell pepper and fresh grass; when harvested fully ripe, it unfolds a warmer, harmonious profile with clear notes of artichoke and tomato.
Palate: Rich, deep, and full-bodied. It is distinguished by well-defined notes of pleasing bitterness and lingering pepperiness, signaling a high concentration of natural antioxidants.

Food Pairings

With its robust structure and decisive taste, Cerasuola EVOO is the ideal ingredient to elevate rich, flavorful dishes:

Grilled red meats, roasts, and stews
Traditional bean, lentil, and chickpea soups
Rustic tomato bruschetta

Bitter greens and bold salads (such as radicchio and chicory)