Exploring Monte Etna Don Peppino • IGP Sicilia Don Peppino • I Muri DOP • Bono Val di Mazara
Sicily is not merely a region—it is a world unto itself. This Mediterranean island, with its dramatic geography, millennia-old agricultural traditions, and remarkable biodiversity, produces some of the most expressive and high-quality extra virgin olive oils (EVOOs) in all of Italy.
At The Olive Oil Co., we are proud to offer a curated selection of Sicilian EVOOs that exemplify the island’s rich terroir and cultural heritage. Each oil tells a story of its land, climate, and olive varietals, offering a sensory journey through one of the most captivating olive oil-producing regions in the world.
🌋 The Sicilian Terroir: A Unique Landscape of Flavour
Sicily’s landscape is defined by volcanic soils, intense sunlight, sea breezes, and elevated terrain. These environmental factors contribute directly to the distinctive flavour profiles of its olive oils. The island’s native cultivars—such as Nocellara del Belice, Biancolilla, Cerasuola, and Nocellara Etnea—thrive in this varied terrain, producing oils with high polyphenol content, excellent balance, and complex aromatic profiles.
Compared to oils from northern Italian regions, which tend to be delicate, nutty, or buttery, Sicilian EVOOs are typically bolder, fruitier, more herbaceous, and often spicier—making them ideal for flavourful Mediterranean cuisine.
✨ Taste Sicily in Every Drop
Sicily vs. the Rest of Italy: A Regional Distinction
What truly sets Sicilian extra virgin olive oil apart from oils produced in other Italian regions is the island’s extraordinary terroir. Sicily benefits from a warm, sun-drenched climate, tempered by maritime winds and enriched by its volcanic geography—particularly around Mount Etna. This combination results in mineral-rich soils that are ideal for cultivating olives with depth and complexity.
In contrast, northern Italian regions such as Liguria, Veneto, and parts of Tuscany experience a cooler, more temperate climate with alpine influences. Their soils tend to be more calcareous or clay-based, and as a result, the olive oils from these areas are typically softer, milder, and more buttery or nutty in flavour.
Sicilian EVOOs are known for being bold, grassy, fruity, and often spicy, with higher polyphenol content. They are particularly well-suited to flavourful Mediterranean dishes, including grilled vegetables, legumes, fish, and robust sauces. Northern oils, on the other hand, are ideal for delicate applications, such as light fish dishes, mild greens, or even baking, where a subtler touch is preferred.
This regional distinction is not a matter of better or worse—rather, it highlights the diversity of Italian olive oil and the importance of choosing the right oil for the right culinary moment.
Whether you prefer the volcanic strength of Monte Etna Don Peppino, the balance of IGP Sicilia Don Peppino, the smooth tradition of I Muri and Bono Val di Mazara, or the raw freshness of Bono L’Italiano Non Filtrato, each bottle offers a unique glimpse into Sicily’s olive oil heritage.
Our Selection of Sicilian Extra Virgin Olive Oils:
- Monte Etna Don Peppino
- Origin: Eastern Sicily, on the slopes of Mount Etna
Cultivar: Nocellara Etnea
Profile: Intensely green and robust, with aromas of green tomato, bitter herbs, and a persistent peppery finish
Best Uses: - Grilled vegetables (aubergine, courgette, peppers)
- Pulse-based soups and stews
- Crusty bread with sea salt for a bold appetiser
Why It Stands Out:
Grown in the mineral-rich, volcanic soil of Mount Etna, this oil reflects the raw power of its environment. It is assertive, fresh, and high in antioxidants—a true expression of terroir.
- IGP Sicilia Don Peppino
Origin: Central-Eastern Sicily
Cultivars: A balanced blend including Biancolilla, Cerasuola, and Nocellara
Certification: IGP Sicilia
Profile: Harmonious and elegant, with notes of almond, ripe tomato, artichoke and subtle spice
Best Uses:
- Caprese salad and fresh mozzarella
- Seafood and shellfish
- Light pasta dishes and steamed vegetables
Why It Stands Out:
This oil is versatile and well-balanced, ideal for daily use without sacrificing complexity. The IGP Sicilia designation guarantees regional authenticity and production standards.
- I Muri DOP Val di Mazara
Origin: Western Sicily, Monti Iblei
Cultivars: Nocellara del Belice, Biancolilla, Cerasuola
Certification: DOP
Profile: Fruity and rounded, with aromatic notes of artichoke, apple, green almond, and mild spice
Best Uses:
- Roasted meats and poultry
- Sicilian-style couscous
- Grilled vegetables and legumes
Why It Stands Out:
As a DOP-certified oil, I Muri adheres to strict regional production rules. It embodies the classic Western Sicilian style—rich yet refined, ideal for both everyday and gourmet applications.
- Bono Val di Mazara DOP
Origin: Val di Mazara, Western Sicily
Cultivars: Traditional regional blend
Certification: DOP Val di Mazara
Profile: Balanced and fragrant, with persistent fruitiness and grassy freshness
Best Uses:
- Lightly grilled fish
- Chickpea salads or farinata
- Drizzling over warm focaccia
Why It Stands Out:
Produced by one of Sicily’s most respected olive oil families, this DOP-certified oil is a benchmark for quality and consistency. It’s elegant and aromatic, with excellent culinary versatility.
Sicilian oils are powerfully expressive, deeply tied to place, and often more polyphenol-rich than their northern counterparts—making them both culinarily versatile and nutritionally superior.
Browse the Collection
https://theoliveoilco.co.uk/product-category/oil/?filter_manufacturer-region=sicily&unfilter=1
