Find out about the trees we source our olive oil from in Corleone

The right trees guarantee tasty and healthy fruit. The types of olive trees from which we obtain italian extra virgin olive oil in Corleone are: Nocellara del Belice, Giarraffa, and Biancolilla.


Drzewo oliwne Nocellara del Belice

Nocellara del Belice olive tree

One of the most valued Sicilian varieties. In 1998, it obtained the DOP (Protected Designation of Origin) certificate.

It has been commonly found for many centuries on the territory of Sicily. This variety is perfect both for the production of extra virgin olive oil and for regular consumption.

The oil obtained from the pressing of these olives is usually yellow to deep green in colour with a very low acidity that is constantly kept below 0.5%. The polyphenol content is high, therefore the consumption of this oil helps to reduce the risk of cardiovascular disease and therefore lower cholesterol and blood sugar levels.

The oil obtained from the Nocellara del Belice olives is exceptional because of its intense flavour of almond, green tomato, cut grass, virgin artichoke oil, and sometimes aromatic herbs.

Oliwa z oliwek z Corleone

Giarraff’s olive tree

Olive oil from the Giarraffa type of olive tree tends to have a light aftertaste of fruits and vegetables typical of the island of Sicily, with almonds, artichokes, and tomato leaves. The taste is sweet with a slight hint of bitterness.

Giarraff’s extra virgin olive oil is perfect for a variety of starters and for direct use in the kitchen. Nutritionally, this oil is very rich in antioxidants and vitamins.

The fleshy green table olives are very crunchy, while the ripe black olives are processed in brine or dried according to strict rules with sea salt.

Ekologiczna oliwa z Włoch
Oliwa i drzewo oliwne Giarraffa
Drzewo oliwne Biancolilla

Biancolillaolive tree

By pressing olives of this variety, an oil is obtained that contains many of the typical flavours of Sicilian cuisine: from slightly spicy to fruity. An aftertaste of almonds, tomatoes, fresh grass, and green olives can also be sensed. When pressed, it acquires green reflections intertwining with the straw-like colour of ripe cereals.

Biancolilla is often used both in the production of extra virgin olive oil and in blends to harmonise the flavour of other olive oils.

In the kitchen, Biancolilla oil is perfect for seasoning fish or vegetable dishes, as well as for making desserts. Effectively replaces butter or seed oil.