Partanna Sicily Grown Extra Virgin Olive Oil is a traditional Sicilian olive oil produced by the Asaro family in Partanna, Sicily. The Asaro family has been producing olive oil since 1916 and is known for producing high-quality olive oil from the Nocellara del Belice olive, one of Sicily’s most prized olive varieties.
This olive oil is a monocultivar oil made from 100% Nocellara del Belice olives. It is an early harvest olive oil, typically harvested in October when the olives are still green, which results in a more herbaceous, robust oil with higher polyphenol content and a characteristic peppery finish known in Italian as “pizzicante.”
The oil is first cold-pressed and often unfiltered, which is why it may appear cloudy with a green hue when first opened. Unfiltered olive oil retains more olive particles and natural compounds, contributing to stronger flavor and aroma.
Nocellara del Belice olive oil is known for its fresh, herbaceous aroma with notes of green tomato, artichoke, fresh grass, and herbs, followed by a balanced bitterness and a peppery finish. Sicilian olive oils are often very aromatic and flavorful while still remaining balanced and versatile.
This olive oil works especially well with:
• Salads
• Grilled vegetables
• Tomato dishes
• Bruschetta
• Fish and seafood
• Chicken
• Pasta
• Soups
• Beans and lentils
• Bread dipping
• Roasted vegetables
• Finishing dishes
Herbaceous, peppery, and vibrant, Partanna Extra Virgin Olive Oil is a classic Sicilian olive oil made from Nocellara del Belice olives, known for its green color, fresh aroma, early harvest intensity, and traditional family production.