The cultivar Biancolilla is considered one of the oldest varieties among those currently found in Italian olive groves counted as native Sicilian cultivars.It owes its name to the fact that, during the ripening phase, drupes change from the green color typical of unripe fruit to a purple red hue.The Oil mill Gullo, through the cold pressing of this cultivar, gets an extra virgin olive oil monocultivarBiancolilla IGP Sicily. The oil obtained, of straw-yellow color, contains much of the flavors typical of Sicilian food production and is characterized by its light fruity – medium herbaceous, with hints of tomato, artichoke and almond. The taste has spicy and bitter notes of medium intensity.

MATCHING
Thanks to its sensory characteristics it is an oil suitable for the seasoning of fish or vegetable dishes and it can also be used to make sweet recipes as an effective substitute for butter or grain oil.