Sicilian Cerasuola

A native cultivar to Sicily, this Cerasuola harvest displays bitter herbs, fragrant citrus notes and a savory & creamy artichoke center.

This oil contains high amounts of Oleocanthal and Oleacein which impart an astringent, spicy mouth feel and a distinctive, lingering pepperiness.

Experiencing this gives sensation you insight into the direct correlation between chemistry and sensory characteristics in this robust extra virgin olive oil.

The Cerasuola is a well rounded oil that can be used for everything!

Harvest Date: November 2021
Country of Origin: Italy
Intensity: Robust
Fruitiness: 5.0  Bitterness: 4.0  Pungency: 4.0

Chemistry: Biophenols: 434.7 ppm
DAGs: 95.2
Oleic Acid: 74.1
FFA: .19
Peroxide Value: 5.9

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Oliva! Sicilian Cerasuola 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) – There are typically more than 20 different biophenols present in an EVOO, Oleocanthal being the most well-known. 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 and its projected shelf life. Fresh EVOO from a sound fruit should have a DAGs content of 85% of higher. The higher the score, the fresher the oil and the longer it will last. DAGs will drop 20-30% per year depending on storage conditions and FFA. They are highly influenced by heat, but not light.

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 grade, the lower the better. Healthy fruit, processed immediately should produce an oil with a low FFA. In addition: the lower the FFA, the higher the smoke point.

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.

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.

Nutritional Info