Zaituna Olive

The Zaituna is an ancient olive variety, whose name comes from the Arabic zaytūna, and is widely considered the first olive cultivated in Sicily. It grows exclusively on the hills overlooking the Gulf of Syracuse, up to 400 meters above sea level, in a landscape dotted with historical traces: rock-cut olive presses from the Late Bronze Age, Hellenistic amphorae, and centuries-old olive trees that testify to a millennia-long agricultural continuity.

The fruit is large, heart-shaped, and deep green with lighter highlights. From the Zaituna olive, a high-yield, exceptional quality extra virgin olive oil is produced: medium to intense fruitiness, with polyphenol content exceeding 400 mg/kg. On the nose, it reveals clear notes of artichoke and fresh grass, while the palate shows a perfect balance of bitterness and spiciness, followed by a clean, persistent finish of bitter almond. This is a versatile oil, capable of enhancing both simple dishes and delicate preparations.

The olive groves are mostly rain-fed, traditionally pruned in an open vase shape; in recent years, polyconic pruning has been experimented with to improve plant vigor and productivity. Harvesting is done by hand or with assisted tools, while milling is carried out in continuous two-phase systems at low temperature to preserve the aromas.

Season

The olives are harvested gradually from October to December. The extra virgin olive oil is available year-round.