Sicilian Biancolilla

A palate pleasing mild variety sourced from Italy. Our Sicilian Biancolilla is slightly vegetal with a creamy artichoke center. Fragrant notes of sweet berry followed by a slight peppery finish.

This mild, low bitterness oil is ideal for salad dressings, dipping, drizzling and low-medium heat cooking.

We like to refer to our Biancolilla as a great intro into good, high-quality EVOOs. If you’ve tried any of our oils before, you know how robust they can be! Start slow and work your way up. Taste, savory & enjoy!

Harvest Date: November 2022
Country of Origin: Italy
Intensity: Mild
Fruitiness: 5.0  Bitterness: 2.5  Pungency: 3.5

Chemistry: Biophenols: 247.1 ppm
DAGs: 91.0
Oleic Acid: 70.28
FFA: .25
Peroxide Value: 6.65

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Oliva! Sicilian Nocellara Extra Virgin Olive Oil contains no additives, no chemicals, & no preservatives. All are from the most recent harvest.


Chemistry Breakdown

Biophenols (Antioxidant like substances naturally occurring in EVOO) – Phenols extend shelf life and determine the ‘style’ of the oil in terms of bitterness and pungency. Generally, the higher the biophenols, the more ‘pepper’ and ‘bitterness’.

DAGS (Diacylglycerol) – Indicates the age of the olive oil. An EVOO should have a DAGs content of 85% of higher. The higher the score, the fresher the oil. DAGs will drop 20-30% per year depending on storage conditions and FFA. They are highly influenced by heat, but not light.

Oleic Acid (Mono-Unsaturated Omega-9 Fat) – The higher the percentage, the better resistance to oxidation. Higher levels help keep it fresher for longer, preventing the formation of per-oxidized (rancid) fats.

FFA (Free Fatty Acid) – Indicates the condition of the fruit at the time of the crush. An oil must range from 0.0 – 0.8 (8%) to be considered Extra Virgin. A low FFA is desired, and means the amount of time between the harvest and the crush was minimal. In addition: the lower the FFA, the higher the smoke point.

PV (Peroxide Value) – Measurement of rancidity by exposure to oxidation, light and heat. The PV must be equal or less than 20 and is responsible for color and aroma changes as the oil oxidizes. A low PV is always desired.

Nutrition Info