Sicilian olive oil producers and the regional administrations are doing a great deal of agronomic
research and experimentation to modernize olive tree production,
they are fighting the use of pesticides and improving oil extraction methods.
The various kinds of soil and the differences in climate from one area to another
gives Sicily one of the widest varieties of olive tree throughout the Mediterranean,
the “olive Kingdom”.
The most widespread olive trees are original of their area,
plants like Moresca,
Tonda Iblea, Zaituna, Ogliarola Messinese, Biancolilla, Nocellara del Belice and Nocellara Etnea
have not a particular influence by any foreign varieties.
An antique treasure.
Sicily has been a major olive oil producing area for centuries.
It now has an area of some 110.000 hectares of land dedicated to olive tree plantations,
with an average of 100 to 150 trees per hectare.
Sicily is now the most dynamic region,
after Puglia and Calabria,
producing a little more than 10% of total Italian output.
The most widespread method of Sicilian olive oil extraction is by continuous cold pressing
so as not to affect the olives in any way (68%);
only in the province of Ragusa they still use traditional olive pressing methods.
Sicilian olive oil, a guaranteed variety.
So, high olive oil output but
above all, quality oils;
most of the olive oils produced are extra-virgin olive oils.
Sicily has four European Union Certificates,
testifying to the quality and authenticity of the olive oil from the various parts of the island.
The Monti Iblei Dop olive oil (distinct green color) has a maximum acidity of 0.6% and is in the same
league as the other extra-virgin olive oils from Calatino, Frigintini, Gulfi, Monte Lauro,Val D’Anapo an Val Tellaro.
The quality is only slightly different,
the best being Tonda Iblea, Moresca or Nocellara Etnea from the province of Syracuse, Catania and Ragusa.