Sicilian Olive Oil

Olive oil is almost synonymous with Italian cooking, and nearly every region in Italy has its own homemade variation. Sicilian olive oil, however, may boast the oldest lineage, dating back to the 5th century B.C. Intrepid colonists from Greece were probably the first to plant olive trees in Sicily, starting around 500 BC.

Thousands of acres of Sicilian soil are dedicated to olive groves, and the region produces about 10% of all Italian olive oil. The most common olives cultivated in Sicily are Carolea, Nocellara and Biancolilla. These olives tend to grow on shorter and bushier plants than their counterparts in other regions.

Because the olive plants are shorter and the olive fruits are easier to reach, Sicilian olive oil producers are often able to use a more careful hand-harvest procedure, which is far less damaging to the plants than mechanical harvesting. There are currently four certified olive growing zones in Sicily (also knows as "DOP"s, or protected denomination of origin zones). Two more areas are waiting for certification. Sicilian olive oil tends to be strongly flavored and spicy, and it usually has a pronounced grassy fragrance.

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