Biancolilla is one of Sicily's native olive varieties — a delicate, low-yielding cultivar that produces oil with a character quite different from the bolder Picual and Hojiblanca oils of Spain. Where those are assertive and peppery, Biancolilla is smooth, buttery, and gently fruity, with a distinctive freshly cut grass aroma and a balanced texture that makes it immediately approachable. This oil is cold-pressed from the best selection of early-harvest Biancolilla olives, pressed almost immediately after picking to capture the variety's full aromatic profile.

The flavour is medium-bodied and refined — fresh and green with a soft, rounded finish and none of the aggressive bitterness or throat burn that can characterise more robust oils. It is an oil that complements rather than competes, which makes it exceptionally versatile. Drizzle over grilled fish, steamed vegetables, fresh mozzarella, or a simple salad and it lifts everything quietly. It works equally well as a finishing oil on pasta, soups, and bruschetta, or used in dressings where you want the oil's character to come through without overwhelming the other ingredients. A three-time Great Taste Award winner (2011, 2012, 2013).

Producer: Danilo Manco is an award-winning family producer in Sicily with a reputation for crafting some of southern Italy's finest olive oils and vinegars. Early harvest and immediate pressing are central to the approach — capturing the oil at its peak freshness and aromatic intensity.

Ingredients: 100% Biancolilla extra virgin olive oil

Storage: Ambient. Store in a cool, dry place away from light and heat.

Net: 500ml