It is certainly one of Sicily’s most widespread cultivars. Grown extensively on the western part of the island, in particular in the provinces of Trapani (where it is also known as Ogliara), of Palermo (where it is also known by the name Marfia) and in the district of Sciacca where, due to its strong sensitivity to olive knot, it is also called Purrittara. Cerasuola olives too are only used in the production of olive oil, thanks to their excellent pulp-to-stone ratio and consistently abundant yields. Cerasuola olives are milled for the production of high-quality Sicilian extra virgin olive oil, characterized by a strong, spicy and slightly bitter fragrance.
Tasting notes and nutritional profile
On the nose, the extra virgin olive oil obtained from Cerasuola releases medium-grade fruity aromas with notes of fresh grass and, at times, tomato, artichoke and thistle. In the oils obtained from riper olives, however, the fruitiness is more pronounced, with strong aromas of ripe tomato and thyme. The palate is typically spicy and dry, with a hint of sweetness.
It is used in the making of several DOP certified extra virgins, characterized by a yellow or green colour. This oil preserves its taste qualities very well over time and has a very high nutritional value, thanks to the presence of beta-carotene, unsaturated fats and tocopherols which perform an effective action against blood cholesterol. The high concentration of antioxidant protects against cardiovascular and cancer diseases and prevents cellular aging.