We believe

Sicily is home to one of the richest olive-growing heritages in the Mediterranean, boasting an exceptional diversity of native olive varieties. Studies conducted during the 1950s and 1960s identified more than 60 different cultivars, together with numerous synonyms and homonyms.
More recent research by the Department of Tree Crops, at the University of Palermo and the Regional Department of Agriculture, using bio- morphological and genetic analyses, has confirmed 25 authentic cultivars that form Sicily’s unique olive genetic heritage. Some of these cultivars are grown throughout the island, while others are closely linked to specific territories, such as the renowned Tonda Iblea, which is native to the Hyblaean region. Eight principal cultivars—Biancolilla, Cerasuola, Moresca, Nocellara del Belice, Nocellara Etnea, Ogliarola Messinese, Santagatese, and Tonda Iblea—account for around 80% of Sicily’s olive production. The extraordinary quality of Sicilian extra virgin olive oil is the result of this remarkable biodiversity and the island’s diverse landscapes and microclimates. Together, they create oils with distinctive sensory profiles, characterised by elegant notes of almond, green or ripe tomato, and artichoke, with aromas and flavours that vary according to the cultivar and the area of production.
In the Hyblaean Mountains, where our olive groves are located, the predominant cultivars are Tonda Iblea, Moresca, and Nocellara Etnea. It is from these exceptional varieties that our extra virgin olive oil derives its unique character, authenticity, and unmistakable sense of place.