Sicilian extra virgin olive oil
2025 harvest, ships within 48 hours
2 reviewsOur extra virgin olive oil brings together two Sicilian varieties, Nocellara del Belice and Tonda Iblea, the variety of the Hyblaean Mountains. It comes from a single place: our century-old olive trees near Noto, in south-east Sicily. No other origin.
The olives are picked by hand early in the harvest, in October, while the fruit is still green. They are cold pressed, and the oil is then naturally filtered. That is what gives it its green fruitiness, its clean bitterness and its peppery finish.
This is a finishing oil. Poured raw at the last moment, it lifts a burrata, grilled vegetables or a simple slice of bread. To learn more about the variety, read our Nocellara portrait.
- ✓ Delivery in France, Belgium and Luxembourg · Shipped from Paris
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Tasting notes
Nose: cut grass, tomato leaf. Palate: raw artichoke, green almond, slight bitterness. Finish: white pepper, fine persistent pungency.
Origin and method
Val di Noto, Sicily (UNESCO). Nocellara del Belice and Tonda Iblea varieties.
Hand-picked olives, cold-pressed, natural filtration.
Pairings and uses
Best raw on burrata, tomato-anchovy bruschetta, grilled vegetables, or simply with good bread. Avoid for long cooking: this oil reveals, it doesn't hide.
Storage
Keep away from light and heat, cap tightly closed. Once opened, best used within three months.
Frequently asked questions
- What is extra virgin olive oil?
- It is the highest grade of olive oil. It is obtained by mechanical means only, with no solvents or refining, and must show no defect when tasted.
- Why does this oil catch the back of the throat?
- Bitterness and pepperiness are typical of a young oil made from olives picked green. They are not defects, and they soften over time.
- Can I cook with it?
- It is at its best raw, as a dressing or a finishing touch. Long cooking erases its aromas, so keep a simpler oil for the pan.
- Which olive varieties make this oil?
- Two Sicilian varieties. Nocellara del Belice, born in the west of the island, and Tonda Iblea, the variety of the Hyblaean Mountains, right next to Noto. We grow them together near Noto, on limestone soil.
- How long does delivery take?
- The bottle leaves Paris within 48 working hours and reaches a Mondial Relay pickup point in 3 to 5 working days (€7.90 for 1 or 2 bottles, €14.90 from 3), or your home by DPD Predict, with a one-hour slot, in 2 to 3 working days (€13.90 for 1 bottle, €17.90 for 2 to 4, €25.90 from 5). In Belgium and Luxembourg, delivery to a Mondial Relay pickup point: €9.90 for 1 or 2 bottles, €14.90 from 3.
Customer reviews
- Super huile d'olive sicilienne
On sent le savoir-faire des producteurs d'Avola. Parfait pour sublimer les plats simples comme gastronomiques
Andrea M. · Verified buyer ·
- Excellent
Très belle découverte. Le goût est intense, fruité et naturel. Un simple filet sur des pâtes ou des légumes suffit à donner du goût. Une vraie bonne huile d’olive artisanale d'Avola !
Gabriel E. · Verified buyer ·
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