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.