The Sicilian variety is an intense green and typically has a strong, grassy fragrance and a spicy taste with accents of herbs. Falconero's DOP (protected denomination of origin) certification ensures that rigid laws governing production, transportation and bottling are used for the finest quality. Given its origin, this is a fine oil for Southern Italian

From the West coast of Sicily comes an extra virgin olive oil whose strong olive flavor and grip “ the way it grabs the back of the throat “ equals that of any better known Tuscan or Umbrian oil, according to me and my taste buds. Many olive oil aficionados in the States now swear by the Sicilian variety. The island's mountain climate and volcanic soil produce some of the world's oldest, finest olive trees. Of all the regional olive oils across Italy, Sicilian may be the most ancient, with a ancestry that dates to the 5th century B.C. In fact, the region produces about 10 percent of all Italian olive oil. The Sicilian variety is an intense green and typically has a strong, grassy fragrance and a spicy taste with accents of herbs. Falconero's DOP (protected denomination of origin) certification ensures that rigid laws governing production, transportation and bottling are used for the finest quality. Given its origin, this is a fine oil for Southern Italian dishes.

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