Six native Sicilian olives.Sei olive siciliane autoctone.

Impressive in size — 5 to 7 grams — rounded, in vibrant green or black, ripening to a rich wine-red. Its firm, crunchy pulp delivers a subtly bitter, delightful taste.

The oil tantalises with a medium-intensity fruity aroma underscored by almond, green tomato, freshly cut grass and artichoke, with a harmonious balance of bitterness, subtle spice and a touch of sweetness. Rich in polyphenols, it excels drizzled raw or in cooked dishes thanks to its high smoke point.

Remarkable in size — often above 7 grams — with elliptical drupes that transform from vibrant green to deep, alluring black-purple as they mature. Destined exclusively for pressing.

Harvested early, the oil offers medium-high fruity flavours with artichoke and fresh grass, a delightful spiciness and bitterness. Fully ripe, it turns to an intense bouquet of tomato and thyme — sweeter and more delicate. Abundant in oleic acid, antioxidants, beta-carotene and tocopherols.

A cultivar of Sicilian origin, distinguished by lush, robust foliage. Its drupe shifts from delicate pea-green to luminous pink-tinged yellow, culminating in a captivating purplish-pink at full maturity.

The oil is exceptional — luminous in hue, endowed with an intense, captivating aroma. Its flavour unites fruity notes with the distinctive essence of fresh almonds and subtle hints of artichoke, leaving a satisfyingly aromatic aftertaste.

A rare and ancient cultivar native to Castroreale, almost extinct — unique and precious, with a heritage that speaks to centuries of cultivation in the region.

It embodies the terroir of Castroreale: rich earthy undertones balanced with a subtle floral fragrance. The oil is full-bodied and deeply aromatic — green herbs, nuts and a light peppery finish. From firsthand experience, we believe it produces some of the finest extra virgin olive oil, at notably higher yields.

Robust, medium-sized olives with a rounded shape and vivid green hue that deepens as they ripen — remarkably resilient and adapted to Etna's volcanic soils.

The oil is smooth and low in acidity, brilliant golden-green, with distinct notes of green apple, herbs and freshly cut grass over subtle artichoke. On the palate, a harmonious balance of mild bitterness, pepperiness and a lingering touch of sweetness. Rich in polyphenols, which give it its bitterness and pepper.

A vigorous Sicilian cultivar with elongated, deep-green drupes that hold their colour late into the season — long favoured on the island's eastern slopes for its dependable yield and resilience through dry summers.

Pressed early, the oil is brilliantly green and grassy, with notes of green almond, mint and a clean herbaceous lift. A lively bitterness and gentle pepper resolve into a crisp, refreshing finish — a bright, youthful counterpoint within the Castruriali cuvée.