Sicilian Oil

Everything you need to know about Sicilian oil 

The island of Sicily, kissed by the sun and cradled by the sea, is the cradle of a culinary treasure appreciated throughout the world: Sicilian Extra Virgin Olive Oil. This oil, with its richness of flavors and the thousand-year-old tradition that permeates its production, presents itself as an authentic gem of Italian culinary art.

History of Sicilian Oil

The art of oil production in Sicily dates back to ancient times and has deep roots in the history of the island. The cultivation of olive trees and the production of olive oil have influenced daily life, the economy and even Sicilian mythology.

The origins:

The origins of olive cultivation in Sicily can be traced back to the times of ancient Greece. The ancient Greeks, colonizers of the island, introduced the cultivation of olive trees and the production of oil. The Romans later took control of the island, helping to consolidate and spread agricultural practices, including the production of olive oil.

Arab domination

During the medieval period, Arab domination had a significant impact on oil production in Sicily. The Arabs brought with them new varieties of olives and advanced cultivation and production techniques .

The correspondents of the word oil in Spanish, "aceite", and Portuguese "azeite", in fact have Arabic etymological roots, deriving from the word " zayt" , evidence of the lasting influence of this culture in the production of oil in southern Europe.

The Renaissance

Over the following centuries, the production of Sicilian oil continued to evolve. During the Renaissance, great noble families invested in olive cultivation, contributing to the spread of plantations and the growth of the olive oil industry. Over time, many farms and agricultural businesses in Sicily have specialized in the production of high-quality extra virgin olive oil .

Sicilian DOP Oil

In the 20th century, the introduction of 6 Protected Designations of Origin (PDO) of Sicilian extra virgin olive oil led to greater protection and promotion of high quality Sicilian oils.

A PDO identifies specific geographic regions and establishes rigorous production standards to ensure the authentic provenance and quality of the olive oil. This has helped preserve traditions and protect the historical heritage of Sicily's oil.

Sicilian Oil Today

Sicily continues to maintain a prominent position in the Italian olive growing landscape, contributing to Italy's reputation as one of the most renowned producers of extra virgin olive oil in the world.

Today, olive oil production in Sicily is a combination of ancient traditions and modern technology.

The centuries-old olive groves coexist with the most modern cold pressing techniques, maintaining the essence of traditional production. Sicilian olive oil thus continues to be a living testimony to the island's rich historical roots, offering a taste of its culture and identity through every precious drop.

Sicilian Extra Virgin Olive Oil

Sicilian extra virgin olive oil is renowned for its complexity of aromas and flavors.

Renowned olive varieties such as Nocellara del Belice and Cerasuola contribute to creating a fruity and herbaceous aromatic profile. The notes of fresh grass, tomato and a slightly spicy aftertaste are the distinctive characteristics of this typically Sicilian liquid gold.

The Traditional Method of Production of Sicilian Oil

The production of oil in Sicily is steeped in tradition and respect for the land. The olives are harvested by hand, preserving the quality of the fruit, while the cold pressing method is used to ensure the process does not compromise the freshness and nutrients of the oil.

This dedication to quality is evident in the vibrancy and robustness of the final product.

How to Use Sicilian Oil in the Kitchen

In addition to its distinctive flavor profile, Sicilian extra virgin olive oil is loved for its versatility in the kitchen: it is the ideal ingredient for dressing salads, pasta, grilled vegetables and even meat. Its ability to enrich dishes with taste and aroma makes it one of the fundamental elements of Sicilian and Italian cuisine.

Choosing a Sicilian EVO oil is like embarking on a sensorial journey through the picturesque landscapes of the island.

Every drop tells a story of tradition, passion and commitment to quality. Sicilian extra virgin olive oil is a real treasure that goes beyond simple seasoning, offering an unforgettable culinary experience.

Add it to your recipes and savor the richness of this Sicilian delicacy that conquers palates all over the world!

The Varieties of Sicilian Olives

Some of the best known and most popular varieties of Sicilian olives include:

1. Nocellara del Belice: This variety is one of the most widespread in Sicily: Nocellara del Belice olives are large and fleshy, with a fruity flavor and a slightly spicy aftertaste. They are used both as table olives and to produce oils with a certain intensity of flavour, such as our N-Tone, Nocellara del Belice Monocultivar Oil .
   
   
2. Cerasuola: Cerasuola olives produce an oil with a generally robust taste, with a fruity aromatic profile and a color tending towards green with golden reflections. Its flavor is balanced, with a touch of bitterness and spiciness.
   
   
3. Biancolilla: Characterized by medium-sized olives, the Biancolilla variety produces an EVO oil with a delicate aromatic profile and a sweet and fruity flavour. This oil is often appreciated for its softness and versatility in the kitchen.
   
   
4. Tonda Iblea: Native to the Iblea region of Sicily, this variety produces round, small olives. Tonda Iblea oil is known for its fruity flavour, with a balance between sweetness and bitterness, making it suitable for various culinary preparations.
   
   
5. Verdello: Verdello olives are small and green in color. The oil produced by this variety is aromatic, with a fruity flavor, herbaceous aftertaste, and moderate spiciness.
   
   
6. Moresca: This variety is characterized by medium-sized olives and produces a complex oil, with a fruity and slightly bitter flavour.

These are just some of the varieties of olives used for the production of extra virgin olive oil in Sicily. The combination of these varieties, together with the different climatic and soil conditions of the island, contributes to creating blend oils with unique flavor profiles, which reflect the richness of the Sicilian olive growing tradition. Try for example our Natures Bio oil, a refined blend of Nocellara, Cerasuola and Biancolilla olives!

The Characteristics of Sicilian EVO Oil

Sicily is one of the most important regions for the production of olive oil in Italy, and its varietal offer, combined with favorable climatic conditions, contributes to creating oils of excellent quality, recognized in the Italian national and international panorama.

Some factors that contribute to the qualitative reputation of Sicilian oil include:

1. Variety Diversity: Sicily is home to a wide range of native olive varieties, each with unique characteristics. This diversity allows us to produce oils with distinct aroma and flavor profiles, satisfying a wide range of consumer preferences.
   
   
2. Mediterranean Climate: The climate of Sicily, with hot summers and mild winters, creates an ideal environment for growing olive trees. These conditions favor the ripening of the olives and contribute to the superior quality of the oil.
   
   
3. Agricultural Tradition: The thousand-year history of olive cultivation in Sicily has given rise to a solid agricultural tradition. Many families and farms have been dedicated to oil production for generations, preserving traditional practices and transmitting knowledge through the centuries.
   
   
4. Protected Designations of Origin (DOP): Some Sicilian oils, like ours, can boast the DOP designation, a certification that guarantees geographical origin and compliance with rigorous production standards. This certification adds an additional level of quality and authenticity.
   
   
5. Technological Innovations: While many companies maintain traditions in oil production, many have also adopted modern technologies to improve product quality. Techniques such as cold pressing and processing in modern facilities help preserve the freshness and nutritional properties of the oil.

Angimbe: Organic Sicilian Extra Virgin Oil

Angimbe is an authentic Sicilian oil, deliciously extra virgin and genuinely organic.

In line with the culture and olive-growing tradition of the region, our company has always tried to highlight its Sicilian nature, a source of great pride for an oil producer.

For this reason we have chosen to use exclusively native cultivars : specifically Cersuola, Biancolilla and Nocellara del Belice, because we care a lot about being Sicilian.

Our company is located within the largest natural reserve in Western Sicily: the Angimbè cork forest reserve in Calatafimi-Segesta .

Most of the olive trees in our olive grove are centenary, so in their DNA there are several generations of farmers who have taken care of them; we are continuing to do so by trying to improve the quality of the product year after year through new knowledge, but without ever forgetting to pass on to these plants the same dedication and passion that they have always received from generation to generation.

To maintain the highest quality, we have currently decided to produce only two oils:

1. Natures Bio: a refined blend oil that includes all three cultivars Nocellara del Belice, Biancolilla and Cerasuola.
   
   
2. N-tone: our flagship: a refined Nocellara del Belice monocultivar oil .

Organic Sicilian oil

Finally, we are always pleased to remember that we grow our plants in an organic and sustainable manner, adopting behaviors and practices that respect consumers and the environment, which allow us to satisfy present needs without compromising the ability of future generations to satisfy their own.

Only in this way is it possible for us to create an authentic Sicilian Organic Oil !