Biancolilla olive trees stand out for their majesty. They are in fact very vigorous plants, whose trunk develops quite broadly and whose crown tends to widen both in height and in width. The drupe of this cultivar reaches a maximum of four grams in weight and takes on a slightly asymmetrical elliptical shape, with a pointed apex and rounded base. Biancolilla, being a cultivar suitable for hilly areas, tolerates low temperatures and frosts well and resists cyclones well.
Biancolilla extra virgin olive oil is considered very valuable. By pressing this cultivar, an oil is obtained that contains the typical flavors of Sicilian food production. Green or straw yellow in color with vaguely golden hues, this oil is characterized by a light, slightly spicy and very aromatic fruitiness in which the fragrances of almond, tomato and artichoke are perceived combined with the flavors of fresh grass and green olive.
The extra virgin olive oil of the Biancolilla cultivar is excellent for seasoning fish or vegetable dishes, and can also be used for making desserts as it effectively replaces butter or seed oil.
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