Three emblematic olive varieties from Sicily
Sicily is not only a land of sun and history, it is also one of Italy's largest olive-growing regions. Among the hundred or so varieties recorded, three olives stand out: Biancolilla, Cerasuola and Tonda Iblea. Each embodies a facet of the local heritage, and produces an extra virgin oil with a unique aromatic profile.
- Biancolilla: grown mainly in western Sicily, this olive gives a delicate oil with floral and fresh almond notes. Its fluidity and softness make it an ideal choice for fish, raw vegetables and summer salads. Discover the 200 ml olive oil trio to explore these profiles in a tasting.
- Cerasuola: native to the hills of the central west, Cerasuola is more robust, offering an oil with intense fruitiness, both herbaceous and slightly spicy. It pairs perfectly with white meats, grilled vegetables or Mediterranean soups. For lovers of powerful profiles, the discovery duo, two 500 ml bottles lets you compare several terroirs.
- Tonda Iblea: from the Hyblaean mountains, this variety is known for its aromas of green tomato, fresh herbs and apple. The resulting oil is harmonious, with a light bitterness and controlled pungency. It elevates bruschetta, fresh pasta and mild cheeses.
To understand the diversity of these oils, just taste a single-variety Biancolilla oil next to a Tonda Iblea: the contrast is striking, both on the palate and on the nose.
Terroirs, history and recognition of Sicilian olives
Distinct origins and terroirs
Biancolilla grows on the arid hills of the west, benefiting from the sea breeze. Cerasuola thrives in hillier areas, on more clayey soils. Tonda Iblea reigns over the plateaus of the south-east, in the province of Ragusa.
A living heritage
These olives are at the heart of centuries-old traditions, with each village claiming its own method of pruning, harvesting and pressing. Sicily holds several DOPs (Denominazione di Origine Protetta) that showcase these profiles, notably "Monti Iblei DOP" for Tonda Iblea.
How can you recognise their oil?
- Biancolilla: clear golden colour, floral nose, soft palate with no bitterness.
- Cerasuola: intense green colour, artichoke aromas, peppery finish.
- Tonda Iblea: green highlights, ripe tomato scent, balance between softness and pungency.
To go further in your discovery, explore the page dedicated to professionals to understand how these oils go into signature dishes in restaurants.
Uses in the kitchen and typical pairings
Dishes to elevate
- Raw or grilled fish: Biancolilla for subtlety
- Tomato bruschetta: Tonda Iblea for the aromatic match
- Roasted vegetables: Cerasuola for structure and character
Tips for choosing and using
- Choose a single-variety oil to appreciate what is typical of each olive.
- For the full experience, taste it raw then as a seasoning on simple products.
- To give as a gift or start your cellar, the 200 ml olive oil trio lets you discover several Sicilian profiles.
Summary table
To personalise your experience, discover the bottle personalisation service, available from 24 units for a bespoke project.
Frequently asked questions
How do you tell Biancolilla oil from Tonda Iblea oil?
Biancolilla offers a floral softness while Tonda Iblea stands out for its tomato and fresh grass notes. The look and the nose are also good indicators.
Which Sicilian oil should you choose for a summer salad?
Biancolilla, for its fluidity and delicate profile, is ideal for dressing salads and raw fish.
Where can you find authentic Sicilian olive oils?
You can discover several Sicilian profiles in the 200 ml olive oil trio or ask for personalised advice via the professionals page.
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