It is a typical sicilian native cultivar. The term “Crastu” in the local dialect is used to indicate the
“castrato”, a kind of meat obtained from the slaughter of the ram, the male of the sheep. In terms
of geographical distribution, due to some agronomic characteristics, this olive oil can be
considered one of the minor types of oil, as it can be found mainly in the Madonie area and down
the tyrrhenian coast (Messina), although it’s possible to find it sporadically in other areas of the
Island.
Each cultivar always plays a particular role, as it participates in the maintenance of biological
diversity. This variety of olive tree has an excellent resistance to low temperatures: that’s why it
can be found on 500 meters above sea level lands and on high-hilly areas. In addition, the olives of
this cultivar are harvested relatively early, preferably when the veraison process has just begun.
Furthermore, traditional harvesting methods are highly preferred, with manual stripping, while
mechanized systems are accepted only if the organoleptic and nutritional characteristics of the
harvest are not altered. Generally, the olives are pressed within a few hours from harvesting. This
variety of olives is used only for the oil production.
ORGANOLEPTIC CHARACTERISTICS
Monovarietal extra virgin olive oil of Crastu cultivar has a limpid and yellow appearance, with
slight green hues.
This variety falls into the category of light-medium fruity intensity oils, with strong sensations of
medicinal essences, typical almond aromas, artichoke heart and aromatic herbs such as thyme,
oregano and wildflowers. Its taste tends to be sweet even if you can also perceive a slightly bitter
taste that balances together with a sense of spiciness.
Everything is delicious, rich and long lasting, thanks to the aftertaste sensations of artichoke and
almond. In the kitchen, this variety of oil is perfect for several uses: it is ideal to use raw to give the
last touch to grilled vegetables and to fish-based dishes (both first and second courses) and it is
also very pleasant to be poured when cooking meat-based dishes (grilled or baked).
For all these reasons, although the Crastu cultivar is a minor variety, the sale of extra virgin olive
oil is very flourishing.
PGI (Protected Geographical Indication)
Each bottle of our extra virgin olive oil is easily recognisable by the brand that marks the PGI
(Protected Geographical Indication), as certified by the following data:
Di seguito i dati che lo certificano:
Organoleptic Evaluation
BIANCOLILLA CULTIVAR
Biancolilla olive trees stand out for their majesty. They are very strong plants, with a broad trunk
and a crown which tends to expand both in height and in width. The crown has not a very
harmonious development and the trees of this cultivar tend to have empty spaces between the
branches. Added to this is a remarkable strength of the branches.
The number of flowers in the Biancolilla cultivar is very low and the leaf is lance-shaped dark
green, between 5 and 7 centimeters long and 1 centimeter wide. The surface of the fruit has rare
large lenticels and the drupe has a slightly asymmetrical elliptical shape with pointed apex and
rounded base, reaching a maximum of 4 grams in weight.
Furthermore, this variety of olive tree produces olive oil in alternating years and does not ensure
a very high yield, which can reach a maximum of 20%, probably due to the lack of consistence of
the pulp fruit. Being a cultivar suitable for hilly areas, Biancolilla tolerates cold and frosty
temperatures well and has a good resistance to cycloconium, though it is very exposed to mange
attacks and olive fly.
ORGANOLEPTIC CHARACTERISTICS
This cultivar is disposable: it is not used for table consumption but it is highly appreciated for the
oil production. Biancolilla extra virgin olive oil is considered a high quality oil: by pressing the
olives of this cultivar you get an oil with many tipical flavors of the sicilian food production.
Green or straw yellow with golden hues, this oil is characterized by a light, slightly spicy and very
aromatic fruitiness, with almond, tomato and artichoke fragrances, combined with fresh grass and
green olive flavors.
