• Biancolilla olives, a cultivar of Sicilian origin, are distinguished by their lush and robust foliage, setting them apart as a verdant emblem of the Mediterranean landscape. They typically weigh between 3 to 5 grams each.

    What truly distinguishes this variety is its exquisite drupe, initially characterised by a delicate pea-green hue, which gradually transitions to a luminous yellow tinged with pink shades during veraison, culminating in a captivating purplish-pink hue at full maturity.

    Partially self-fertile, the Biancolilla olive cultivar boasts a remarkable propensity for abundant fruiting, exhibiting exceptional peaks of yield every other year.

    Thriving in high hill environments, where the cool soil and temperate climate nurture its productive potential, this cultivar flourishes under optimal conditions.

    The oil extracted from Biancolilla olives is nothing short of exceptional, characterised by its luminous hue and endowed with an intense, captivating aroma.

    Its flavour profile is marked by a harmonious blend of fruity notes, punctuated by the distinctive essence of fresh almonds and subtle hints of artichoke.

    This oil leaves a lingering impression on the palate, with a satisfyingly aromatic aftertaste that speaks to its unparalleled quality.

  • The Castricianella or Castriciana Rapparina olive variety is a rare and ancient cultivar native to Castroreale, a historic Sicilian village known for its beauty and deep agricultural roots. This variety is almost extinct, making it unique and precious for olive oil production, with a heritage that speaks to centuries of cultivation in the region.

    Castricianella olives have a character that embodies the terroir of Castroreale, showing a distinct balance of rich, earthy undertones with a subtle, floral fragrance. The oil produced from Castricianella tends to be full-bodied and deeply aromatic, with complex notes that may include hints of green herbs, nuts and sometimes a light peppery finish, reflecting the traditional Sicilian landscape. This variety is highly sought after by olive oil connoisseurs for its nuanced flavours and clean, pure quality, providing a taste profile that is as unique as its rarity.

    From our firsthand experience, we believe this cultivar to produce some of the finest extra virgin olive oil. It also yields notably higher quantities of oil compared to other varieties.

  • Cerasuola olives are distinguished by their remarkable size, often exceeding 7 grams and never falling below 4 grams.

    Sporting elliptical drupes with a rounded apex and base, these olives undergo a striking transformation as they mature, transitioning from vibrant green to a deep, alluring black or purple hue.

    Destined exclusively for pressing, Cerasuola olives yield Sicilian extra virgin olive oil renowned for its unparalleled quality.

    When harvested before reaching full ripeness, the resulting oil boasts a tantalising blend of medium-high fruity flavours, with discernible notes of artichoke and fresh grass, complemented by a delightful spiciness and bitterness.

    Its verdant undertones make it a versatile addition to salads and raw dishes, while its robust flavour profile elevates grilled meats to new heights.

    Conversely, fully ripe Cerasuola olives produce an extra virgin oil characterised by an intense fruity bouquet, underscored by hints of tomato and thyme. This oil presents a sweeter and more delicate palate, making it a preferred choice for cooking applications where a milder taste is desired.

    Beyond their culinary prowess, Cerasuola olives boast a treasure trove of health benefits.

    Abundant in oleic acid, antioxidants, beta carotene and tocopherols, they serve as potent allies in combating cholesterol, preserving youthfulness, and promoting optimal bodily function. Moreover, their consumption has been linked to a reduced risk of cardiovascular ailments and certain types of cancers.

  • Nocellara, also known as nocellara del Belice, stands out for its impressive size, with each fruit weighing between 5 to 7 grams, boasting a rounded shape and available in vibrant shades of green or black.

    As the green variant ripens, it transforms into a rich wine-red hue. Its firm, crunchy pulp delivers a subtly bitter taste, offering a delightful sensory experience.

    While Nocellara olives can be processed into table olives using brining or Sevillian methods, they also yield exquisite olive oil through pressing, typically showcasing hues ranging from yellow to intense green and boasting very low acidity levels.

    Extra virgin olive oil derived from Nocellara olives tantalises the senses with a medium-intensity fruity aroma, underscored by notes of almond, green tomato, freshly cut grass, artichoke and occasional hints of aromatic herbs.

    On the palate, it delivers a harmonious blend of bitterness, subtle spiciness and a touch of sweetness.

    Excelling both in raw applications—perfect for drizzling over minestrone, vegetables, and salads—and in cooked dishes—enhancing the flavours of roasts, fried meats, and fish—thanks to its high smoke point, Nocellara olive oil proves to be a versatile culinary companion.

    Rich in polyphenols, its consumption is associated with a reduced risk of cardiovascular diseases, while its abundance of highly digestible fats contributes to lowering cholesterol and blood sugar levels, promoting overall well-being.

  • Nocellara Etnea is distinguished by its robust, medium-sized olives with an appealing rounded shape and vivid green hue that deepens as the fruit ripens. Known for its remarkable resilience and adaptability to Etna's volcanic soils, this variety offers a unique flavour profile that is both rich and vibrant.

    When pressed, Nocellara Etnea yields an exceptional extra virgin olive oil with a smooth texture and low acidity, typically displaying a brilliant golden-green colour. Its aroma is medium to intense, releasing distinct notes of green apple, herbs and freshly cut grass, with subtle undertones of artichoke.

    On the palate, the oil presents a harmonious balance of mild bitterness and pepperiness, punctuated by a touch of sweetness that lingers. This unique profile makes it perfect for enhancing both raw and cooked dishes, from drizzling over fresh salads and grilled vegetables to adding depth to roasted meats and seafood.

    High in polyphenols, Nocellara Etnea olive oil is not only prized for its taste but also for its health benefits, including properties that support cardiovascular health and metabolic balance.

Many people mistakenly consider olives to be vegetables, but they are actually stone fruits. Unlike sweet stone fruits like peaches or plums, olives surprise us with their high oil content and low sugar levels, giving them that unique savoury taste we love. This distinctive composition sets them apart in the fruit world.

Olives have an impressive legacy, dating back almost 6,000 years to regions around modern-day Turkey and Syria. They were among the first fruit trees cultivated by humans, marking a crucial milestone in ancient agriculture. As civilisations expanded, so did the cultivation of olives, spreading across the Mediterranean to countries like Italy, France, Greece and Spain.

Each region added its own touch to olive cultivation, influencing flavours based on soil, weather and farming techniques. These historical roots and environmental nuances continue to shape the incredible diversity of olives we enjoy today. From delicate and fruity to robust and peppery, the world of olives and olive oils offers a delightful array of flavours waiting to be explored.

The quality and character of olive oils vary significantly due to the diverse olive varieties used in their production. Each olive variety imparts its distinct taste and texture, culminating in a distinctive flavour profile with unique tasting notes. The task of discerning these varieties necessitates a keen eye attuned to subtle differentiations in both foliage and fruit morphology.

Such varietal distinctions extend beyond mere aesthetics, manifesting in multifaceted traits including resistance to environmental stresses, temporal nuances in flowering and rhythmic fluctuations in yield potential.

While there exist hundreds, if not thousands, of olive varieties globally, only around 150 to 200 are commonly cultivated for culinary purposes and oil extraction. These varieties exhibit diverse taste profiles influenced by several factors such as soil quality, climatic conditions, harvest timing, polyphenol content and other variables.

At Castruriali, an intricate tapestry of olive trees flourishes, spanning both youthful specimens and venerable elders, each representing a distinct Sicilian olive variety. Sicilian olive varieties, including those from Italy, are esteemed for their exceptional quality and flavours, shaped by the region's optimal climate, diverse soil conditions, centuries-old cultivation techniques and a rich variety of cultivars.

Olives, in their early stages, are green, varying in shades from lighter to darker hues. As they ripen throughout the year, their colour transitions to black-purple in winter. The degree of ripeness determines the darkness of the olives, with some varieties turning more purple (e.g., Biancolilla) and others more black (e.g., Moresca) when fully ripe.

In the case of table olives, the black colouring often results from oxidation during processing. However, some black olives, particularly pitted and dried ones, may be artificially blackened using ferrous gluconate (E579).

"Monocultivar" refers to an olive oil that is made from a single variety of olives, emphasising the unique characteristics and flavours of that particular cultivar. This means that only one type of olive is used in the production of the oil, ensuring a consistent taste profile.

The other type of olive oil is typically referred to as a "blend" or "multivarietal" oil. This type of oil is made by blending olives from different varieties or even different regions. Blended oils can offer a broader range of flavours and characteristics, as they combine the qualities of multiple olive varieties.

Cultivated olives are mainly used to produce the valuable olive oil, although some varieties can also be enjoyed as a fruit. We categorise olives into three main types:

"Da olio" (or "da mola"), which are designated for oil production.

"Da tavola" (or "da mensa"), which are table olives suitable for consumption.

"A duplice attitudine," which are suitable for both consumption and oil production.

Table Olives: “Da tavola” or “Da mensa”.

Italian table olives are referred to as "da mensa," or “da tavola”. The term "da mensa" translates to "for the table," indicating that these olives are specifically suited for direct consumption.

Oil Olives: “Da olio” or “Da mola”.

"Da olio" or "da mola" refers to olive varieties specifically cultivated for oil production.

Double-Use Olives: “Duplice Attitudine”.

"Duplice attitudine" olives, also known as double-use olives, are varieties that can be used for both oil production and direct consumption.

The olive tree, scientifically recognised as Olea europaea, holds a storied place in history as one of the oldest cultivated trees, with evidence of its cultivation dating back thousands of years in ancient Mediterranean civilisations.

Wild olives, found in nature, produce small, bitter fruits and are less productive than cultivated varieties. They grow naturally in various regions, often requiring less maintenance. In contrast, cultivated olives are selectively bred for desirable traits such as size, flavour and productivity.

Cultivated olives yield larger, more uniform fruits and are extensively grown for commercial use, including olive oil and table olives. Through human intervention and careful cultivation practices, cultivated olives have become a staple crop in many countries with Mediterranean climates, contributing significantly to culinary and agricultural industries worldwide.

At Castruriali, we pride ourselves on using the finest cultivated Sicilian olive varieties, ensuring exceptional quality and flavour in our products.

All of our products are made from 100% cultivated Sicilian olives from our farms, free from any additives, preservatives or extraneous ingredients.

We also pride ourselves on crafting exceptional olive oils that cater to diverse preferences.

Our range includes both exquisite monocultivar oils, highlighting the distinct flavours of single olive varieties and expertly blended oils that harmonise the best qualities of various varieties.

Through many years of trial and error, meticulous cultivation practices and a selection of the finest olive varieties, we strive to offer a delightful and versatile olive oil experience that embodies the essence of our region's rich agricultural heritage as the world’s leading producer of premium extra virgin olive oil.