Monti Iblei

Olive cultivation around the Monte Iblei mountain massif dates back to the times of Great Greece, which is substantiated with the ancient olive oil commercial trade agreements known as pandette. Today, the prized Monti Iblei oil is produced in the Sicilian provinces of Catania, Ragusa and Syracuse.

This extra virgin olive oil is produced with the olives indigenous to this area: Tonda Iblea, Cetrala, Prunara, Abbunara and Tunna. Depending on the predominant olive cultivar, Monti Iblei oil comes in eight different varieties: Monte Lauro, Val d’Anapo, Val Tellaro, Frigintini, Gulfi, Valle dell’Irminio, Calatino, Trigona-Pancali.

All versions have a maximum acidity of 0.65% and exude a fruity aroma with hints of hay and have a slightly piquant taste.