The Sicilian Olive Oil
British kitchens have been missing.
Pressed from native Biancolilla olives grown at 900m altitude on a central Sicilian hillside — where Greek olive trees were planted 2,500 years ago, where Arab water systems still feed the groves, and where the island's isolation preserved cultivars long extinct on the Italian mainland. This is not Tuscan. This is Sicilian — and the difference is on the palate.
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£29.99
100ml EVOO + 100g honey + 6 coffee drip bags
Delivered in 48–72 hours
Add a honey jar to the Premium Pantry and delivery is free (over £40).
Choose the bottle
that fits your kitchen.
Every bottle comes from the same single Sicilian estate in central Sicily. Same Biancolilla cultivar. Same November 2025 harvest. The only difference is how much of it you want on your counter.
The 500ml lasts roughly one month for a family that cooks daily. The 250ml is a smart start if this is your first single-estate EVOO. The 100ml is for tasting or gifting.
2,500 years of olive trees.
One island. One cultivar.
Sicily is the largest island in the Mediterranean — closer to North Africa than to Rome. Where Greeks planted olive trees 2,500 years ago, where Arabs built water systems still in use today, and where the island's isolation preserved native cultivars like our Biancolilla — a varietal continuously cultivated in central Sicily since at least the 1500s, and almost extinct on the Italian mainland. What you taste in this oil isn't just freshness. It's biodiversity. It's history.
Four olive oil regions.
Four different oils.
"Italian olive oil" tells you nothing. Tuscan oil tastes nothing like Sicilian. Spanish oil is a different category. Greek oil is its own world. Here is what makes Sicily — specifically central Sicily — different from the rest.
| Sicily (LAVERDE) | Tuscany | Spain | Greece | |
|---|---|---|---|---|
| Native cultivar | Biancolilla · Native to Sicily, almost extinct on mainland | Frantoio, Leccino, Moraiolo | Picual, Hojiblanca, Arbequina | Koroneiki, Kalamata |
| Typical altitude | 600–900m · Inland hillside | 150–400m · Lower hills | 100–700m · Wide range | 0–400m · Coastal & lowland |
| Climate | ~320 sunny days · Hot, dry, North African influence | Mediterranean with more rainfall | Continental + Mediterranean | Mediterranean + Aegean |
| Taste profile | Gentle · Green tomato, sweet almond, clean peppery finish | Bitter · Robust, aggressive, peppery | Robust · Fruity, grassy, sometimes herbal | Light · Herbaceous, smooth, less bitter |
| Cultivar diversity | 25+ native cultivars across the island alone | ~5 dominant cultivars | ~10 dominant cultivars | ~10 dominant cultivars |
Five ways Sicilians
actually use this oil at home.
Forget the rule that "extra virgin is only for finishing". In Sicily, this oil is cooked, baked, drizzled, marinated and poured into bread without ceremony. A fresh Biancolilla with a smoke point around 190–210°C is one of the most versatile fats in any working kitchen — Sicilian or otherwise.
The dish Catania built around this oil.
Fry cubed aubergine in a generous pool of Biancolilla over medium heat. Toss with rigatoni, a simple tomato sauce, salted ricotta, and torn basil. Finish with one more drizzle of the same oil raw. Norma was an opera. This is dinner.
The agrodolce that defines Sicilian cooking.
Slow-cook aubergine, celery, capers, green olives, sultanas and tomato in Biancolilla until everything melts together. Finish with red wine vinegar and a spoonful of sugar. Best eaten at room temperature, the day after you make it, on toasted sourdough drizzled with more of the same oil.
Pairing tip: a spoonful of our raw honey in place of the sugar deepens the agrodolce — paired in the Mediterranean Essentials bundle.
Drizzled raw over the finished plate.
Over minestrone. Over burrata. Over a plate of spaghetti aglio e olio. The heat of the food releases the oil's green-tomato and almond aromatics while keeping its fresh, peppery finish intact. Elegant, never aggressive.
The best fat to fry an egg in.
Fry eggs in a generous pool of Biancolilla over medium heat. Serve on toasted bread rubbed with garlic — a Palermo breakfast that costs almost nothing and tastes like a holiday.
Substitute butter and watch what happens.
Swap butter for Biancolilla in focaccia, olive oil cakes, savoury biscuits and even simple loaf cakes. Moister, keeps longer, with a subtle savoury depth butter cannot produce. Sicilians have been baking with olive oil for as long as they've had ovens.
One island. Two essentials.
Bundle & save £3Our 500ml Biancolilla paired with a 200g jar of raw Sicilian honey — both from the same region of central Sicily, both single-origin, both with full paper-trail traceability. The complete Sicilian pantry. Buy the pair for £26 instead of £29 bought separately.
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Compare LAVERDE ARTISAN with UK supermarket olive oils
Side-by-side, label-by-label comparisons of well-known extra virgin olive oils sold in the UK: origin, estate, olive variety, harvest date, awards, bottle, pourer and dated price per 100ml. Written to inform, never to diminish any brand.
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Everything UK cooks want
to know about Sicilian oil.
Taste Sicily once.
Then decide.
Start with the 100ml if you've never tasted a real Biancolilla. Go for the 500ml if you cook daily. Either way — once you've tasted what Sicily produces, "Italian olive oil" stops meaning anything.
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Explore the rest of the Sicilian pantry
One Sicilian oil.
Same estate. Three formats.
Same Biancolilla. Same November harvest. Same 900m hillside in central Sicily. Choose the format that fits your kitchen — the oil inside every bottle is identical.
