Top 61 Sicilian Oils and Animal Fats

Agrestis is an agricultural cooperative established with the goal of supporting local producers and improving the quality of agricultural products in its region. The cooperative focuses on organic and sustainable production, respecting natural processes and traditional processing methods. Their products are recognized for high standards of quality and authenticity, making them valued both domestically and internationally. Agrestis produces a wide range of agricultural products, including olive oil, fruits, vegetables, and other local delicacies. They particularly emphasize the preservation of biodiversity and ecological balance in their operations, contributing to a healthier environment. Through collaboration with local farmers, the cooperative provides support for modernizing and improving production techniques while preserving tradition. In addition to production, Agrestis is active in education and promotion of sustainable agricultural practices. They regularly organize workshops, seminars, and fairs to raise awareness about the importance of healthy and environmentally friendly food. Their dedication to quality and community makes them an important pillar of local agriculture and an example of successful integration of tradition and innovation.Expand

Azienda Agricola Titone is a family-run olive mill located between Marsala and Trapani, in the heart of western Sicily, with more than thirty years of dedication to preserving tradition and enhancing the quality of extra virgin olive oil. The Titone family recognized the importance of organic farming as early as the 1990s, making them pioneers in Italy. Their olive groves extend over about 19 hectares of hills, with around 5,000 trees of the Nocellara del Belice, Biancolilla, Cerasuola, and Coratina varieties. From the very beginning, they have been committed to scientific precision, channeling the family’s pharmaceutical expertise into a systematic approach to olive oil production. The milling process is carried out in their own mill, where the olives are pressed just a few hours after harvest using advanced technology. The result is oils characterized by medium to intense fruitiness, rich aromas of tomato, herbs, and almonds, and a harmonious balance of bitterness and spiciness. Azienda Agricola Titone is regarded as one of the most respected producers of organic olive oil in Sicily. Their commitment to sustainability, meticulous attention to detail, and constant pursuit of perfection make them a benchmark in the world of olive oil. Consumers around the globe recognize Azienda Agricola Titone as a symbol of quality and the authentic taste of the Sicilian terroir.Expand

Frantoi Cutrera is a renowned producer of extra virgin olive oil located in the southeastern part of Sicily. The family tradition of olive oil production spans more than six generations, and today the company is recognized for its innovative approach and the high quality of its products. The company manages over 50 hectares of olive groves in the mountainous Monti Iblei area and owns three modern mills that process around one million liters of olive oil annually. Their production includes various olive varieties, such as Tonda Iblea, Nocellara del Belice, and Biancolilla, and they produce both monovarietal and blended oils.Expand

Bonanno Domenico is an olive oil producer based in Trapani, located in the western part of Sicily, Italy. The family-run business focuses on traditional and sustainable farming practices to produce high-quality extra virgin olive oil. The olives are hand-picked and cold-pressed to maintain their natural flavors and nutritional properties.Expand

Frantoio Galioto is a family-run olive mill based in Ferla, in the province of Syracuse, Sicily, with a heritage of four generations dedicated to olive growing. Their philosophy is founded on blending inherited knowledge with modern technological advancements, aiming to produce premium extra virgin olive oils. Special attention is given to every stage of the process - from hand-picking carefully selected olives at the moment when they are not yet fully ripe, to rapid transportation and milling within just a few hours, followed by storage in stainless steel silos under inert gases, which prevents oxidation and preserves the oil’s organoleptic properties. This meticulous approach ensures that, at the bottling stage, the oil retains its freshness, aroma, and nutritional value. Thanks to this dedication, Frantoio Galioto creates authentic and distinctive oils that faithfully reflect the terroir of southeastern Sicily while meeting the highest standards of quality.Expand

Etna Island Srl is an olive oil producer located in Nicolosi, a town situated on the slopes of Mount Etna in Sicily. The company specializes in producing extra virgin olive oil, utilizing local olive varieties. Their products emphasize high standards of quality and traceability, and they engage in sustainable farming practices.Expand

TENUTE ARICO' is an olive oil producer located in Messina, Sicily. The company focuses on high-quality, artisanal olive oil production. They utilize traditional farming techniques and prioritize sustainability in their processes. The olive varieties used in their oils include Nocellara Messinese and other local cultivars.Expand

Valmore is a family-owned producer from Castelvetrano, in the heart of Sicily’s Trapani province, renowned for crafting extra virgin olive oil that embodies tradition, quality, and authenticity. The brand was born from a deep family connection to the land, where olive growing has been nurtured for generations, and its name “Valmore” derives from the founder’s mother, as a tribute to heritage and family roots. Their olive groves are situated between the sea and the hills, in an area with an ideal microclimate for cultivating the native Nocellara del Belìce variety, known for its exceptional freshness, balanced bitterness, and aromas of green almond and artichoke. The olives are hand-picked and processed immediately after harvesting to preserve purity, aroma, and nutritional value. The production combines traditional methods with modern cold-pressing technology, without the use of additives or chemicals. Valmore’s philosophy is reflected in every product - authenticity, sustainability, and a deep connection to the land. Their oil represents the harmony of nature, knowledge, and family passion, capturing the spirit of Sicily through simplicity and genuine dedication to quality. Today, Valmore continues to share its philosophy with consumers who value honest, local, and sustainable production, positioning the brand as an ambassador of Mediterranean tradition and contemporary sustainable gastronomy.Expand

Az. Agr. Mazzarino is an olive oil producer based in Agrigento, Sicily. The company specializes in the production of high-quality extra virgin olive oil. They cultivate their olives using traditional methods and emphasize sustainable agricultural practices. The olive varieties primarily grown include Nocellara del Belice and Biancolilla.Expand

This variety of Sicilian extra virgin olive oil is produced with the local cultivar Nocellara del Belice, which is said to be 2700 years old. However, due to efforts of the local olive growers, the use of this product as a table olive oil dates back to the early 20th century. As the name suggests, this olive oil is produced in the Belice Valley, and it is known for its very low acidity of no more than 0.20 percent. The colors of Valle del Belice oil range from golden to deep green, and the aroma exudes hints of fresh herbs, tomatoes, and artichokes. This oil has quite a pronounced pungent flavor and is best enjoyed in salads and vegetable dishes.Expand

Obtained from the Biancolilla, Nocellara del Belice and Cerasuola olive varieties, with at least 90% present in the olive groves, alone or in combination, Val di Mazara extra virgin olive oil is a product of sunny Sicily. Named after the once largest island county, the Mazara olive oil is today produced in the provinces of Palermo and Agrigento. This oil has a distinctive and intense aroma coming from the widespread presence of artichoke, citrus and almond groves in the wider Mazara del Vallo area. It has a golden yellow color with shades of green, a velvety, fruity taste with hints of almond, and quite a sweet aftertaste. It goes well with salads, grilled vegetables and fish.Expand

According to many historical findings, the slopes of the Sicilian volcano Etna have a rich history and tradition of producing olive oil and the surrounding volcanic soil seems to be perfect for olive cultivation. Monte Etna extra virgin olive oil is obtained from the Nocellara Etnea olive variety, which must make up at least 65% of the groves. Other varieties present in the are are: Moresca, Tonda Iblea, Ogliarola Messinese, Biancolilla, Brandofino and Olivo di Castiglione. Monte Etna oil is produced in the provinces of Catania, Enna, and Messina. It is characterized by a golden yellow color with green hues, a pronounced fruity aroma, with delicate herbal sensations and a slightly bitter and spicy taste. Because of its pleasant fruity flavor, Etna oil is perfect for drizzling over bruschettas and fresh vegetables.Expand

A unique fruity flavor with hints of grass, tomatoes, and artichokes makes Sicilia extra virgin olive oil stand out from all other olive oils. The main olive varieties used to produce this delicacy are Biancolilla, Cerasuola, Moresca, Nocellara del Belice, Nocellara Etnea, Ogliarola Messinese, and Tonda Iblea, but some other varieties grown on the island can also be used. To preserve the quality of the produced olive oil, it is important to store it properly - Sicilia PGI extra virgin olive oil must be packed in suitable containers with a capacity of not more than 5 liters.Expand

Valli Trapanesi extra virgin olive oil has been produced in the Sicilian province of Trapani since ancient times. This high-quality oil has a maximum acidity of 0.50% and is especially prized for its nutritional values. It is produced in Valle del Belice and Valle di Erice, influenced by a mild Mediterranean climate in both valleys. Valli Trapanesi is predominantly obtained from the Cerasuola and Nocellara del Belice olives varieties. It ranges in color from yellow to green, and has a harmonious and elegant fruity aroma of medium intensity, exuding balsamic notes of ripe tomatoes. The taste of Valli Trapanesi is well balanced between bitter and spicy notes. It can be used for cooking or to enhance the taste of grilled fish, meat and various tomato sauces.Expand

Olive cultivation around the Monte Iblei mountain massif dates back to the times of Great Greece, which is substantiated with the ancient olive oil commercial trade agreements known as pandette. Today, the prized Monti Iblei oil is produced in the Sicilian provinces of Catania, Ragusa and Syracuse. This extra virgin olive oil is produced with the olives indigenous to this area: Tonda Iblea, Cetrala, Prunara, Abbunara and Tunna. Depending on the predominant olive cultivar, Monti Iblei oil comes in eight different varieties: Monte Lauro, Val d’Anapo, Val Tellaro, Frigintini, Gulfi, Valle dell’Irminio, Calatino, Trigona-Pancali. All versions have a maximum acidity of 0.65% and exude a fruity aroma with hints of hay and have a slightly piquant taste.Expand

Another typical Sicilian product, Valdemone olive oil comes from the ancient Vallis Nemorum, today known as Valdemone or even Val di Demona - the Demon Valley. Popular in the Roman times because of its dense forests, Valdemone was once an administrative and financial seat of the region, with a rich tradition of oil making: the province of Samperi alone had, at least, eight olive presses around the year 1500, which clearly shows how important olive cultivation was to this area. Valdemone oil is obtained mainly from the Santagatese, Ogliarola Messina and Minuta olive varieties (at least 70%), and other varietals such as Mandanici, Nocellara Messina, Ottobratica, Brandofino and Verdello (the remaining 30%). It is green with golden shades, and its aroma brings out an intense scent of freshly picked olives accompanied by herbal notes of the plants indigenous to the wider Messina area. On the palate, Valdemone is delicate and slightly bitter. Commonly used raw, it goes particularly well with Caponata, a Sicilian eggplant dish, and other vegetable dishes.Expand