We continue our journey through the vast landscape of Sicilian olive-growing tradition, moving today to the southeastern part of the island.

Here, nestled among the heights of the Hyblean Mountains, between the provinces of Syracuse, Ragusa and Catania, grow several flourishing olive varieties that give life to Monti Iblei Extra Virgin Olive Oil.

Another jewel of Sicilian olive oil production: this is a product characterized by a fruity taste and herbaceous notes, reminiscent of tomato or artichoke (depending on the olive variety used), but which also reveals pleasantly spicy hints.

Unique and unmistakable characteristics that have earned Monti Iblei Extra Virgin Olive Oil the PDO designation.

Between myth and history

The story of olive oil in Sicily stretches back thousands of years-so far, in fact, that it merges with mythology.

According to legend, it was Aristaeus, son of the god Apollo, who introduced the sacred olive tree to Sicily and taught local populations how to cultivate it.

The myth of Aristaeus actually mirrors the true history of the olive tree, brought around 1000 BC by the Phoenicians, who colonized several parts of Sicily during that era.

The subsequent Greek colonization of Magna Graecia further accelerated the spread of this special crop.

From the Middle East to the Renaissance

The olive tree actually originates in the Middle East, between Mesopotamia and Palestine.

This is confirmed by the Gospels, which recount Jesus spending His last night in the Garden of Gethsemane-among the olive trees.

The religious importance of the olive tree helped preserve it from falling into disuse (in favor of animal fats), thanks to the Church, which used olive oil for its sacred rites.

Oil then found new life when artists began using it in painting, giving rise to the famous “oil on canvas” works.

A decisive push toward consuming olive oil as food came with the Industrial Revolution.

Today Italy is the world’s second-largest producer of olive oil and can boast nearly 50 PDO (Protected Designation of Origin) oils.

Among these is Monti Iblei Extra Virgin Olive Oil PDO.

The Hyblean landscape

The essential starting point of this excellence lies in the Hyblean Mountains.

This range is actually a wide mountainous plateau, whose highest peak-Mount Lauro-barely exceeds 1000 meters.

This is due to the very ancient origin of the chain, formed by a series of submarine volcanoes.

Indeed, the Hyblean Mountains were once underwater volcanoes whose lava accumulated over centuries, eventually forming the hills we see today.

A region bordering the Plain of Catania, itself overshadowed by another volcanic giant-the Etna.

In the northern part of the Hyblean Mountains, one can still find remnants of magmatic rock, testament to the volcanic activity of the past.

This tectonic activity is now dormant, except for sporadic earthquakes such as the devastating one of 1693.

Canyons and heights

Over the centuries, magmatic movements gave way to the erosive power of water.

The Hyblean Mountains are carved by numerous waterways that have created true canyons, commonly called “cave.” One of these is home to the town of Scicli, in the province of Ragusa.

The unique landscape plays a crucial role in shaping the excellence of local olive oil.

Here, olive groves spread across the hillsides, often in the company of citrus groves and other agricultural cultivations.

This lushness is enhanced by strong ventilation and significant temperature changes between day and night.

Monti Iblei Extra Virgin Olive Oil PDO

The result is a unique product whose quality has been recognized since ancient times.

The importance of Hyblean olive oil is documented in Roman pandette, commercial treaties that mentioned olive oil as valuable currency and a high-quality trading good.

Over the centuries, the cultivation of Monti Iblei Extra Virgin Olive Oil has continued uninterrupted to the present day.

This oil is distinctive for its fruity tones, perceptible immediately upon smelling.

One can detect an artichoke aroma (when Zaituna, Verdese, or Moresca varieties are used) or, alternatively, green tomato notes (when the Tonda Iblea variety is used).

Other varieties such as Nocellara Etnea (also present in Monte Etna PDO) and Biancolilla may also be added.

On the palate, the fruity taste intensifies, accompanied by fresh herbaceous hints.

Harvesting olives for Monti Iblei PDO olive oil

To obtain a product of the highest quality, growers wait until the olives shift from matte green to a glossy hue approaching yellow.

At that moment, harvesting begins-either by hand or with mechanical tools-taking care at each stage, including transport, which is done in ventilated containers to allow the olives to breathe.

The fruit must be milled within two days of harvesting, and the yield must not exceed 18%.

Uses of Monti Iblei Extra Virgin Olive Oil PDO

At this point, Monti Iblei Extra Virgin Olive Oil is ready for market, always accompanied by the PDO label and the precise geographical indication of the olive grove of origin.

Thanks to its low acidity, it can be enjoyed simply on bread, but it is also perfect for seasoning salads, meats, and fish.

Curiosities

The olive tree is inseparable from Sicilian history and its legendary characters. Among them is Polyphemus, the Cyclops who lived on Mount Etna and was blinded by Odysseus with a burning olive trunk.

The term “extra virgin,” associated with Sicilian PDO oils, indicates the complete absence of solvents in oil production-the oil is obtained exclusively through mechanical pressing.

Olive oil also appears in many traditional sayings.

“With oil and salt, even a boot tastes good.”

“Oil and truth always rise to the surface.”