A native cultivar exclusively used in the making of a very fine Sicilian extra virgin olive oil that is low in acidity. Oil obtained from Biancolilla has Also known as Bianca, Bianchetto, Biancolina, Imperialidda, Jancuzza, Marmorina, Napoletana, Pruscarina, Siracusana - Biancolilla is considered one of Italy’s oldest surviving cultivars. It owes its name to the fact that the drupes change in colour as they ripen, turning from pale green to purplish red. Biancolilla olive trees are self-pollinating, which means they do not require other cultivars for fertilization. For this reason it is often used as a pollinator for the Nocellara del Belice cultivar which will only bear fruit via cross-pollination.
Biancolilla is a hardy cultivar which can adapt to steep terrains and scarce water availability, it is therefore perfectly suited to withstand Sicily’s typical draughty summers and arid soils, thanks to its ability to develop a strong and deep root system.
Tasting notes and nutritional profile
Biancolilla olives are exclusively employed in the production of olive oil, a highly sought-after extra-virgin endowed with the typical flavours of the island’s culinary tradition. The oil varies from green to straw yellow in colour with subtle golden highlights, on the nose it offers light, spicy and fruity notes of almond, tomato, artichoke as well as hints of fresh grass and green olive.