Our Sicilian EVO Oil

The best cultivars from our territory selected to create the Perfect Blend

Ours is a balanced oil with an unmistakable flavour

Our Special Blend Cultivars

L' extra virgin oil of olive Sicilian selected from Sanfilippo oil is a one hundred per cent Sicilian superior extra virgin oil. Under the term extra virgin can only be defined as oil obtained from the fruit of the olive tree (Olea europaea sativa L.) by mechanical or physical processes that do not alter the product in any way, unlike other oils obtained from seeds (e.g. sunflower, peanut, maize and rapeseed) and mainly extracted with organic solvents.

Sensory qualities with spicy and herbaceous notes as well as great nutritional qualities make our Sicilian extra virgin olive oil unique and unmistakable.

Our mill produces different qualities of Sicilian extra virgin olive oil, depending on the cultivars used during the milling process or the blends: 'Blend' of the same.

 Below you will find out what our Cultivars are:

A fruity, pulpy olive with an intense flavour

Nocellara del Belice

Meet a particular olive a local ecotype called 'MAZZARA' in Sicilian dialect. This cultivar, as well as being suitable for milling, is also consumed as a table olive, thanks to its fruity flavour and generous flesh.

Our Nocellara del Belice olive is used to produce a strictly Sicilian extra virgin olive oil with an intense and delicate flavour, fruity with hints of tomato.

L' Sicilian extra virgin olive oil Obtained from the pulp of the nocellara del belice olive, it has a very low acidity and is recommended raw on green salads, roasts and various dishes. It is mainly found in the areas of Trapani and extends into the Palermo area and much of the Agrigento area as well as our Sicanian Mountains.

nocellara del belice
oliva nocellara

A small olive with strong, spicy notes

La Biancolilla

This olive is an indigenous cultivar can be recognised because it has a smaller, more delicate shape and gives the oil a spicy, bitter note. This should not mislead you! because its milling actually produces a Sicilian extra virgin olive oil with very low acidity. This oil with a delicate taste and balanced nutritional values is also recommended for people with a family history of heart disease. 

Immediately after milling, the oil has a light green colour, and after a couple of months has a straw-yellow colour as a result of natural settling. The yield of this cultivar varies from 16 to 18 % of crop weight, making it to all intents and purposes a generous olive. It is widespread mainly in the provinces of Messina, Palermo, Agrigento and Ragusa.

The Olive that conquered southern Italy

The Carolea

It is a cultivar that, in addition to producing an excellent extra virgin olive oil with low acidity, is also a table olive. It is a variety that is widespread throughout southern Italy, especially in Sicily, particularly in the areas of Palermo, Agrigento and Messina. 

This uniquely flavoured olive has an oil yield of 20-25 % and is considered a high quality olive. The Sicilian extra virgin olive oil produced has an intense fruitiness, with hints of green apple, almond and artichoke. It has a bitter taste on the palate, accompanied by a spicy aftertaste. Its colour is greenish with golden yellow highlights.

The Oliva Sicialiana par excellence

The Cerasuola

The 'Cerasuola' olive is one of the most widespread cultivars in Sicily. It is an olive exclusively for oil and is not used as a table olive. Sicilian extra virgin olive oil produced from cerasuola has a golden green colour and is a cultivar rich in polyphenols - antioxidants that are good for the heart and prevent the risks of heart attacks and cardiovascular diseases. 

The oil produced has an intense flavour with hints of bitterness and spiciness. On the palate there is a taste of freshly cut grass, artichoke and tomato. Cerasuola oil is excellent for seasoning boiled or grilled meat and fish, soups, salads and bruschetta.



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