Biancolilla
Biancolilla olives
In the hills of Calatabiano, on Sicily’s eastern coast, the Biancolilla olive thrives under the Mediterranean sun and the influence of the sea breeze. This ancient Sicilian cultivar is known for its resilience and adaptability, flourishing in the volcanic soils typical of the area. The olives produce a light, fragrant extra virgin olive oil with a delicate balance of flavors. On the nose, the oil reveals a soft olive fruitiness with notes of almond, artichoke, fresh grass, and green tomato. On the palate, it is predominantly sweet, with low bitterness and a gentle spiciness, making it ideal for enhancing seafood dishes, fresh vegetables, and Mediterranean salads.
The name “Biancolilla” reflects the color changes the olive undergoes during ripening — from pale green (“bianco”) to a light purplish (“lilla”) hue. In Calatabiano, the Biancolilla olive represents a perfect harmony between the landscape, tradition, and the pursuit of pure, authentic flavors.