Located in the heart of the Mediterranean, Sicily has for centuries been a crossroads for many populations. From the Phoenicians to the Greeks, from the Arabs to the Normans to the Aragonese, this land has been a meeting place for civilizations: this unique combination of historical, social and cultural elements favoured, also in the olive industry, a rich genetic heritage.
There are 25 varieties of autochthonous olives, including: Biancolilla, Nocellare del Belice, Cerasuola, Moresca, Ogliarola Messinese, Nocellara Etnea, Tonda Iblea and Santagatese.
Sicily holds the record in Italy as the most suitable region for the production of quality extra virgin olive oil also in terms of traditional uniqueness. The richness in variety and the specific location of each cultivar, that extends from the coastal strip up to about 800 metres above sea-level, has made it possible for the European Union to recognise a number of designations of origin that have no equal in Europe: 8 PDO and 1 PGI, the IGP Sicilia.
From one end of the island to the other, it is possible to taste excellent oils with hints of various herbs, all nourished by the fresh air and sunny climate of this fascinating land.
While in the past, the cultivation of olive trees was promiscuous with the olive trees placed at the edge of vineyards, between the rows of almond and orange trees in order to interrupt the monotonous plains, today the olive tree has become, together with the vine, a “prince of crops” of the Sicilian landscape and characterizes the cultivation structure of entire territories, especially in the hills.
Sicily is an island of the senses and the herbaceous notes of its oils are interpreters of an unbreakable link between land and history.
IGP Sicilia is an extra virgin olive oil with a strong character, with rich aromas and intense sensations ranging from a hint of green tomato to fresh grass: it is a great accompaniment to traditional recipes, in which locals mix Arabic and Spanish flavours in a competition of fragrance and perfume.
