The Biancollilla olive harvest

In the company we are preparing to harvest our biancolilla olives, compared to other areas of Sicily we choose to anticipate the times, in fact we start in October.

One of the characteristics of this variety is precisely the white to lilac color and it is at this stage that we proceed with the harvest, we do not wait and we hurry before they become an intense purple.

All this to preserve the organoleptic properties such as polyphenols.

As per tradition, the harvest is strictly done by hand in this way we protect the fruit, the olives are placed in well-ventilated containers and taken the same day to our trusted mill that uses machinery exclusively for organic use.

The oil is cold pressed to maintain all its properties and natural flavour.

The biancolilla olive is one of the few varieties that is not eaten, but is used exclusively for the production of oil.

The Biancolilla cultivar is one of the oldest in use in Sicily, the oil that comes from it immediately after milling is balanced, light green in colour and after a couple of months of decantation it becomes straw yellow.

It is a light fruity, slightly spicy oil with hints of tomato, artichoke and fresh grass, it has a delicate and elegant flavour.

It is suitable for use raw on fish, meat, vegetables, first courses, pizza and croutons.

All you have to do is wait a little longer to enjoy a quality oil produced on our farm in the province of Agrigento .