The Organic Extra Virgin Olive Oil 1L from the Frantoio line by Oleificio Russo S.R.L. is distinguished by the following characteristics:

• It features an emerald green colour with delicate golden-yellow reflections;
• It has a lightly fruity aroma with notes of artichoke, tomato, freshly cut grass, and a hint of almond;
• It is mild and delicate on the palate, with lightly bitter and spicy notes;

Due to its digestibility and low acidity, this Organic Extra Virgin Olive Oil is particularly suitable for children’s nutrition from the early weaning stage onwards. Thanks to its high content of antioxidants, polyphenols, and vitamin E, it is appreciated by those who value a balanced and healthy diet.

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 Moresca olive variety:

This olive variety has a light and not very intense fruitiness. Its aroma shows notes of green or ripe apple, freshly cut grass, green almond, and tomato leaf or slightly unripe tomato. The level of bitterness and pungency in this oil may vary depending on the ripeness of the fruit, with a light sweetness providing balance. The colour is typically yellow or green.

The Biancolilla olive variety:

This olive variety is not used for table consumption but for oil production. Biancolilla extra virgin olive oil is considered highly valuable. Pressing Biancolilla olives yields an oil that contains many of the typical aromas of Sicilian production.
This oil has a green or straw-yellow colour with light golden reflections and is characterized by a mild, slightly spicy, and very aromatic fruitiness, in which notes of almond, tomato, and artichoke can be perceived, along with aromas of fresh grass and green olives.