The Biancolilla olive is one of the Italian productions of ancient descent, typical of the area of Caltabellotta (Agrigento) but still cultivated throughout Sicily. Basso uses this product for the realization of one of his extra virgin olive oils D.O.P.
Autochthonous cultivar known by different names (Siracusana, Biancolina, Bianchetto or simply Bianca), it grows on a variety of self-fertile olive tree that does not require artificial pollination; thanks to this characteristic, the Biancolilla olive tree often acts as pollinator of the self-sterile Nocellara del Belice olive tree.
Its name probably derives from the coloration of the fruits that change from green to purplish red during the ripening phase.
There are many positive factors that make this olive a winning choice: endowed with great rusticity, the Biancolilla olive is very resistant even in situations of low temperatures and high drought, thanks to the very expansive roots, able to reach the water present even in depth. Moreover, it is characterized by a vast productivity and an unmistakable taste.
Processing of Biancolilla
The drupe produced has an asymmetrical shape, with pointed apex and round base. Characterized by lenticels, its yield is very high and can reach 20%. At veraison, the olives are taken and sent to the mill no later than 24 hours. They are processed through cold extraction that allows the preservation of all the aromatic characteristics.
Used exclusively for the production of oil, the Biancolilla olives are not a table product. The extra virgin oil produced is very valuable and preserves in it all the typical characteristics; with a greenish-yellow color with golden hues, its fruitiness is light and slightly spicy, with characteristic almond, tomato, artichoke and fresh grass notes.
Uses in Basso production
Biancolilla olive is used, together with Nocellara del Belice and Cerasuola varieties, for the production of Val di Mazara Extra Virgin Olive Oil, part of our line of D.O.P. extra virgin olive oils.
This condiment is perfect for use raw with light foods such as salads, steamed vegetables or crudités, but also to flavor grilled fish and legume soups.
Also known by the name of Olivona or Curatona, the Ravece Olive is a typical cultivar of the Irpinia area so as to become its symbol.
The Ravece olive is very old, in fact its origins date back to around 500. Its rusticity and the thick green-gray foliage are characteristics of this plant self-sterile, produces drupes spheroidal medium-large with late ripening. The Ravece Olive is very appreciated for its great productivity and for its resistance to adversities.
Processing of Ravece
Harvested at veraison to ensure a set of aromatic substances and exceptional antioxidants, Ravece olives are taken immediately to the mill. After being washed by immersion and sprinkling and defoliated, begins the process of cold extraction with a hammer crusher. The latter proceeds with the crushing of the olives until they are transformed into a paste; the kneading allows the oil to resurface and, through a centrifugal extraction, liquid and solid phases are separated.
Only after passing chemical and organoleptic analysis, the oil produced can be bottled and labeled as Ravece Monocultivar Extra Virgin Olive Oil.