VULCANOIL, Organic Extra Virgin Olive Oil PGI
Our family arrived on this small plot in the heart of Sicily in 1970.
When we arrived, 110 olive trees had already been standing on the land for at least a hundred years.
With commitment and passion, from generation to generation, we have continued to care for the olive trees and plant new ones.
In keeping with tradition, the olives are handpicked and sent for cold-press extraction, unfiltered.
VulcanOil has won several awards, including the gold medal for the best Novello Organic EVO oil (new organic extra virgin olive oil) and the best Mature Organic EVO oil of the 2019 season at the international BIOL competition.
VulcanOil is an extra virgin olive oil obtained from the first pressing of the olives.
VulcanOil is a blend of fine oils, made from different olive varieties skillfully combined thanks to our experience and deep knowledge of the raw material to create an exceptional final product.
VulcanOil is an organic oil. The land where our olive trees grow has always been cultivated using natural methods, and we have been officially certified organic since 2000.
Since 2018, VulcanOil has held the PGI (Protected Geographical Indication) certification, which guarantees that it is produced, processed, and transformed in a specific geographical area. This certification highlights its unique qualities tied to the territory while promoting its cultural and gastronomic heritage.
VulcanOil, available in 0.5 L bottles or 5 L cans, is the secret behind all our savory creations.
The olives
Finally, here is some interesting information about the olive varieties that, skillfully blended, create our oil.
Nocellara dell'Etna
Nocellara dell’Etna is the best-known variety, used to produce table olives and a very high-quality oil that is slightly bitter, pungent, and low in acidity. It is also rich in polyphenols, which have antioxidant properties beneficial to the body.
Biancolilla
Biancolilla is one of the oldest varieties. The oil produced from it has a balanced and very delicate flavor—slightly fruity, sweet, and mild in pungency. The tree is renowned for its majesty, and its name comes from the color of its flowers: white and lilac. The blossoming of these olive trees is a unique and magical sight.
Moresca
The Moresca, on the other hand, has an intense flavor with both bitter and sweet notes, accompanied by a subtle fruity touch. This variety is also rich in polyphenols.
Cerasuola
Finally, the Cerasuola, a variety known for its hardiness, produces an oil with an intense and bitter taste, accompanied by a spicy kick. Perfect for lovers of bold flavors, it is also rich in oleic acid, antioxidants, beta-carotene, and tocopherols.
Curiosités
Considered a sacred tree, the history of the olive tree is very ancient: the Egyptians were already cultivating it 2000 years BC. In Sicily, its cultivation dates back millennia; it is said to have arrived on the island thanks to the Phoenicians and later the Greeks, who regarded it as a sacred tree dedicated to Minerva, the goddess of wisdom and health. Its importance was such that uprooting a single tree meant exile.
It was during the period of Arab occupation of the island that processing techniques were perfected and production increased. It’s no coincidence that much of the terminology related to oil production has Arabic origins. The olive tree found an ideal climate in Sicily, with mild temperatures and a wide temperature range between day and night. This is why Sicilian olive oil has always been considered a product of the highest quality. As a result, it has become one of the island’s most exported products.
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