Upon its release in 1989, Olio Verde was a turning point for Sicily: the first monocultivar olive oil. Distinguished by its freshness, inimitable aroma, bright green hue, and near lack of acidity, Olio Verde is crafted from 100% Nocellara del Belice Olives at the Pignatelli family's historic estate in Castelvetrano, Sicily. The prized olives are cultivated using ecological methods and hand-harvested at the beginning of October while still bright green, which assures the quality of the oil. The olives are pressed within hours at the immaculate frantoio (olive mill) on the estate.
Olio Verde sings in exaltation of the intensely green, nutty (noce means “walnut”) Nocellara del Belice olive; its signature taste profile is one that American chefs and consumers have come to adore.