Our Sicilian Extra Virgin Olive Oil 1L is distinguished by its intense flavor and is the perfect companion for any dish.

The olive trees used for the Extra Virgin Olive Oil by Tenuta Papale are cultivated on the slopes of Mount Etna in Sicily.
This oil is the classic “seasoning” of Mediterranean tradition, found daily on Sicilian tables, enhancing and elevating every type of dish. Thanks to its rich nutritional, healing, and cosmetic properties, it has been regarded since ancient times as a valuable source of numerous beneficial qualities.

The production process of the Extra Virgin Olive Oil by Tenuta Papale is carried out with the highest level of professionalism, care, and attention to detail. This ensures an excellent product of unparalleled quality, flavor, and color.
The olives are hand-picked at harvest time, immediately cold-pressed, and then bottled.
A Sicilian story of true flavor, shaped by a strong passion for the land and its fruits. A passion that is reflected in the production process and can even be tasted in the simplest dishes.

We wholeheartedly recommend our Extra Virgin Olive Oil 1L with 100% Nocellara dell’Etna to all olive oil lovers.

The Nocellara dell’Etna olive variety:

In a delimited area in the province of Catania, on the slopes of Mount Etna, between the municipalities of Belpasso, Ragalna, Paternò, Santa Maria di Licodia, and Biancavilla—all characterized by volcanic soils—the ancient Nocellara dell’Etna olive variety is cultivated for the production of Organic Extra Virgin Olive Oil. In these areas, where mechanization is difficult, all necessary vineyard work—such as pruning, soil maintenance, and the harvesting of the olives in October and November—is still carried out by hand, as it has been for centuries. This helps preserve ancient, unique heritage and traditions over time.

This olive variety is particularly characterized by a very low acidity level of around 0.6%. It offers a fruity aroma with hints of green tomato, freshly cut grass, almond, and artichoke. The fruitiness ranges from medium to high intensity. On the palate and in the aftertaste, the olive oil is quite spicy and slightly bitter.

The Nocellara dell’Etna olive variety requires cross-pollination from the Moresca and Biancolilla varieties.

The Biancolilla olive variety is not used for direct consumption but for oil production. Biancolilla extra virgin olive oil is considered highly valuable.
By pressing Biancolilla olives, an oil is obtained that carries many of the typical aromas of Sicilian food production. This oil has a green or straw-yellow color with slight golden reflections and is characterized by a mild, slightly spicy, and highly aromatic fruitiness, in which notes of almonds, tomatoes, and artichokes can be perceived, together with aromas of fresh grass and green olives.