Sicilia

Extra virgin olive oil produced across the island of Sicily, bearing PGI protection since 29 January 2015. The designation covers oils obtained from named main and minor cultivars, used alone or in combination, and requires maximum acidity of 0.5 % and a minimum total polyphenol content of 100 mg/kg at the time of packaging.

About this designation

Registered under file number PGI-IT-01305 and assigned eAmbrosia identifier EUGI00000015914, 'Sicilia' is a protected geographical indication for extra virgin olive oil produced throughout the island of Sicily. The applicant body is the Consorzio dell'Olio IGP Sicilia. The specification defines the production area by reference to Sicily's Mediterranean climate, classified under the Köppen system as Type Csa, characterised by an average temperature in the hottest month of more than 22 °C and precipitation concentrated in the cold season. At the time of packaging, the oil must meet the following chemical and physical thresholds: acidity expressed as oleic acid must not exceed 0.5 %; peroxide value must not exceed 12 mEqO₂/kg; and total polyphenols must be at least 100 mg/kg. Organoleptic assessment follows the IOC method and requires fruity (ripe olive) and fruity (green olive) median values each between 2 and 8, grass and/or tomato and/or artichoke above 2 and up to 8, bitter above 2 and up to 7, and pungent above 2 and up to 8. The permitted cultivars are divided into main cultivars — Biancolilla, Cerasuola, Moresca, Nocellara del Belice, Nocellara Etnea, Ogliarola Messinese and Tonda Iblea — and a list of named minor cultivars. Other cultivars present in the olive groves may be used up to a maximum of 10 %; holdings where other varieties exceed that threshold cannot be registered in the 'Sicilia' PGI monitoring system. The main cultivars cover more than 85 % of the region's olive-growing area.

Source: The register document this entry was written from · retrieved August 28, 2026

Distinctive facts

• Registered as a PGI on 29 January 2015 under file number PGI-IT-01305, with eAmbrosia identifier EUGI00000015914.
• Maximum permitted acidity at packaging is 0.5 % expressed as oleic acid; minimum total polyphenols is 100 mg/kg.
• Other cultivars not named in the specification may be used only up to a maximum of 10 % of the cultivars present on a holding.
• The specification identifies seven main cultivars — Biancolilla, Cerasuola, Moresca, Nocellara del Belice, Nocellara Etnea, Ogliarola Messinese and Tonda Iblea — which cover more than 85 % of the region's olive-growing area.

Tasting notes

Sicilian regional IGP olive oil covering whole island, blend of Biancolilla, Cerasuola, Nocellara del Belice, Tonda Iblea, Moresca, Brandofino. Medium-intense fruity, balanced robust profile, characteristic Sicilian notes of tomato, almond, fresh herbs.

HoReCa use

House oil of Sicilian cuisine — pasta alla Norma, caponata, swordfish, arancini service.

Packaging

• glass-bottle-500ml
• glass-bottle-750ml
• tin-3L
• tin-5L
• PET-canister-3L

Seasonality