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The Ovidian myth of Pyramus and Thisbe, that narrates about the transformation of the mulberry fruit from white to dark purple color, could be used to explain all the appeal that involves the envelope of Biancolilla olives. A tale of transformation inherent in the double name (“Bianco” and “Lilla”) indicating a double color (“White” and “Purple”). The olive starts its life in a white color, which evolves in a deep red with purple nuances, through a previous phase of vivid green.
Love for a precious land, respect for its gifts and ancestral connection with the territory of Piana degli Albanesi are the foundation of the FeelAri line which allows Officine Kaggiotto to offer a unique oil made with Biancolilla olives.
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Biancolilla cultivar is native from the Agrigento area of Caltabellotta, and it’s known with lots of nicknames, such as Bianca, Bianchetto, Biancolina, Imperialidda, Jancuzza, Marmorina, Napoletana, Pruscarina, Siracusana. It’s probably one of the oldest olive cultivars, widespread in Italy from the 6th-5th centuries. Solid and resistant like the olive trunk from which Ulysses made his wedding bed, one might say, it survives time and preserves the memory of ancestral rites linked to the cultivation of the land, it is the memory of millenary acts that are handed down from generation to generation.
The provinces of Palermo and Agrigento in Western Sicily are the original area of origin, but today it is also possible to detect its cultivation on the eastern side of the island.
Biancolilla is a cultivar suitable for hilly areas that have little surface water, a typical condition of arid Sicilian lands. Its roots are indeed really deep, and can easily take water under the surface. Its elevated rhizogenesis is a symbol of the strong and profound bond with this territory.
This cultivar results in a bold and structured olive oil that gets along really well with typical Sicilian food taste.
His flavor nuances are both elegant and strong, and fits perfectly with vegetables, cheese, raw meat, and fish.It’s also a good replacement for butter and seed oil in dessert preparation.
Its veiled color results as a mix of green and straw yellow, with golden and amber reflections.
The light-fruity bouquet, with a spicy aftertaste, brings a clear smell of almond, in a total reminiscence of mediterranean scents such as tomatoes, artichokes and wild herbs typical of the area.
The Biancolilla olive trees are majestic and vigorous, with a solid and wide trunk and a high and large crown. Branches are really strong and control the extent of the foliage, which is airy and thinning. The lanceolate leaves, changing from the dark green of the upper blade to the silvery gray of the lower blade, measure from five to seven centimeters and in the spring flowering period they welcome the low number of flowers.
The drupe has an elliptical shape and reaches a maximum weight of approximately four grams. Every fruit set develops three/four clusters per branch.
Olives present a very rich pulp, which results in a low yield. However, the pulp is easily detached from the stone, so it’s important to proceed quickly with production and bottling in order to preserve all the scents and freshest fragrances.
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