Biancolilla is one of the oldest varieties among those present in Italian olive groves. NAnnovered among the Sicilian indigenous cult ìvar, the Biancolilla olive is very appreciated for its great productivity and for its remarkable rusticity. The name is linked to the ripening process of the olives which during this phase change from the typical green color of the unripe fruit to a shade of red tending to purplish. Through the pressing of the olives, a oil that reminds us of the typical flavors of Sicilian food production. The Biancolilla has a green or straw yellow color with vaguely golden hues, this aromatic and slightly spicy oil is characterized by a light fruity, in which the fragrances of almond, tomato and artichoke combined with fresh grass and green olive flavors.