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Home > Food & Wine > Olive Oil | ||||||
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Olive
Oil The first Sicilian olive oil dates back to the 5th century B.C. when intrepid colonists from Greece planted the first olive trees. Nowadays, Sicily accounts for about 10% of all Italian olive oil production. The most common Sicily's olive varieties are Carolea, Nocellara and Biancolilla. These olive trees grow shorter in Sicily than in any other Italian region; this enables Sicilian olive oil producers to use a more careful hand-harvest technique, which is far less damaging to the plants than the most common mechanical harvesting. Sicilian olive oil tends to have a distinct and spicy flavor with a marked grassy aroma. There
are currently six certified olive growing areas in Sicily (knows
as "DOP"s, or protected denomination of origin zones):
Mount Etna (Ct); Val di Mazara (Tp);
Valdemone (Me); Monti Iblei
(Sr, Rg, Ct); Valli Trapanesi (Tp); Valle
del Belice (Tp).
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