From the producer, in Ragusa
Sicilian Extra Virgin Olive Oil
Organic, cold-extracted in our own mill and shipped straight from the estate: DOP Monti Iblei, IGP Sicilia and an everyday blend
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Our Sicilian extra virgin olive oils
Four organic oils, from the olives of our groves to the bottle with no middlemen. Each product page shows the available sizes and the harvest season.
How to choose
Which Sicilian olive oil is right for you
No two Sicilian extra virgin olive oils are alike: the cultivar, the area and the intensity of the fruitiness all change. Here is how to find your way among ours.
Intense fruitiness
Il Distinto · DOP Monti Iblei Gulfi
Single-cultivar Tonda Iblea, the signature variety of the Iblei Mountains. Intensely fruity with notes of green tomato and almond, with pronounced bitterness and pungency.
For bruschetta, pulse soups, grilled meats and aged cheeses.
View the oilMedium fruitiness
Il Galante · DOP Monti Iblei Valle dell'Irminio
Single-cultivar Moresca. Medium fruity, balanced and versatile, with gentle bitterness and pungency.
For fish, vegetables, pasta with delicate sauces and baking.
View the oilLight fruitiness
Il Primizio · IGP Sicilia
Single-cultivar Verdese. Lightly fruity with herbaceous notes and hints of artichoke.
For salads, raw vegetables and dishes where the oil should accompany rather than dominate.
View the oilFor every day
L'Amabile · Organic, 100% Italian
A delicate, versatile organic blend made for everyday cooking.
For cooking and dressing every day.
View the oil
South-eastern Sicily
What makes Sicilian extra virgin olive oil unique
Sicily is one of Italy's great olive-growing regions, with a heritage of native cultivars found nowhere else: Tonda Iblea, Moresca, Verdese, Nocellara, Biancolilla, Cerasuola. Quality is protected by six DOP designations tied to individual areas, including DOP Monti Iblei, and by IGP Sicilia, which covers the whole island.
Tenuta Chiaramonte has been growing olive trees in Contrada Gisolfo, in the province of Ragusa, since 1820. Today the estate counts 100 hectares of organic groves with more than 20,000 trees. The olives are harvested between October and November and milled within six hours in the estate's own mill, cold-extracted at a temperature never above 27 °C.
Growing, milling and bottling all take place on the estate, under organic certification: you know exactly where your oil comes from. To learn more about the land and its cultivars, read our page on DOP Monti Iblei extra virgin olive oil.
Frequently asked questions about Sicilian extra virgin olive oil
How is Sicilian olive oil different from oils of other regions?+
The difference lies in the cultivars and the climate. Sicilian varieties such as Tonda Iblea, Moresca and Verdese give oils with recognisable aromas of green tomato, fresh grass, almond and artichoke. Mild winters, dry summers and limestone soils favour healthy olives and oils rich in polyphenols.
Is a DOP Monti Iblei oil better than an IGP Sicilia?+
They are two different guarantees. DOP Monti Iblei ties the oil to a small area of south-eastern Sicily and its sub-zones, such as Gulfi and Valle dell'Irminio. IGP Sicilia certifies an oil made from olives grown and milled in Sicily. Neither is better in absolute terms: the choice depends on your taste and how you cook.
Which oil should I choose for a first order?+
If you like bold flavours, start with Il Distinto, an intensely fruity single-cultivar Tonda Iblea. If you prefer a softer, more versatile oil, choose Il Galante or Il Primizio. For everyday cooking there is L'Amabile.
Which harvest is the oil on sale from?+
The harvest season is shown on every oil, both in the list and on the product page, so you always know which vintage you are buying.
Which sizes are available and where do you ship?+
Our oils are available in bottles and tins. Up-to-date sizes and prices are shown on each product page. We ship throughout Italy and Europe.
How should extra virgin olive oil be stored?+
Away from light and heat, at a temperature between 14 and 18 °C, in its tightly closed container. To enjoy its aromas and flavour at their best, use it within 12-18 months of pressing.
From our land to your table
Besides extra virgin olive oil we produce flavoured oils, olives, preserves, wines and flours from ancient Sicilian grains.