The area of Sciacca expresses a subtle balance between sea, sun and land, factors that make the Mediterranean climate rich in biodiversity, with bright and harmonious colours, intense and delicate aromas, which are all present in the local extra virgin olive oil. It is an olive growing area, with many indigenous cultivars; the varieties Cerasuola, Biancolilla and Nocellara del Belice , are particularly popular.
Varieties grown by Agrisana members
Cerasuola (Purrittara, Ugghiarola, Palerminata)
Vertically rising plant with high productivity, yield greater than 20%. The leaves are medium sized, elliptical-lanceolate and light green in colour. Small drupe with an elliptical and slightly asymmetrical shape. It is certainly one of the most widespread cultivars in Sicily, present in the provinces of Palermo, Trapani and Agrigento (limitedly in the territory of Sciacca).
Cerasuola olives are excellent for producing an extra virgin olive oil characterized by a rather marked aroma with a bitter and spicy prevalence, hints of green pepper and green olives.
Biancolilla (Carbucia, Janculidda)
A plant with contained growth and expanded foliage, with a yield of around 20%. The leaves are of medium size, elliptical-lanceolate and light green in colour. Medium-sized drupes, ovoid shape. Widespread in western Sicily in the provinces of Agrigento, Trapani and Palermo. An oil of good quality and shelf life; medium fruity, slightly spicy and bitter with hints of sweet almond.
Nocellara del Belice (Nuciddara, Tunna)
A plant of modest growth with a rather flared crown, and a yield of 15 – 18%. The leaves are medium sized, elliptical-lanceolate and of a shiny bright green colour. A drupe with spheroidal shape, with a wide rounded base. It is the dominant cultivar in the Belice Valley, present and widespread in the provinces of Agrigento and Trapani. The oil obtained has an intense fruitiness, spicy and bitter harmony, with notes of almond, tomato and thistle.