One Olive Variety. One Distinct Expression of Sicily.
When shopping for olive oil, most people look for familiar words like extra virgin, cold-pressed, or Italian. But there is another word worth knowing: Monocultivar.
Monocultivar olive oil is made from one single variety of olive, rather than a blend of several different olive varieties. Much like a single-varietal wine, it allows the natural character of that particular olive to shine through.
Different olive varieties have different aromas, flavors, levels of bitterness, pepperiness, and overall personality. That is why two high-quality extra virgin olive oils can taste completely different.
At Turturici & Sons, this distinction is at the heart of our olive oils.
What Makes Monocultivar Different?
Many olive oils on the market are blends. That does not automatically make them poor quality, but it does mean several olive varieties may be combined to create a consistent flavor profile.
A monocultivar olive oil is different.
It celebrates the identity of one specific olive variety and allows you to experience its individual characteristics from harvest to harvest.
For us, that transparency matters.
When you pick up a bottle labeled Monocultivar Oglialora or Monocultivar Nocellara del Belice, you know exactly which olive variety created the oil inside.
If another bottle does not clearly state that it is monocultivar, monovarietal, or made entirely from one named olive variety, you should not simply assume that it is.
Knowing what is in your bottle is part of understanding quality.
Extra Virgin and Monocultivar Are Not the Same Thing
This is one of the biggest misconceptions about olive oil.
Extra virgin describes the quality category of the olive oil.
Monocultivar describes the olive variety used to make it.
An olive oil can be extra virgin and still be made from several different olive varieties.
Monocultivar gives you another level of information. It tells you not only that you are enjoying extra virgin olive oil, but also exactly which olive created its flavor and character.
Why Does the Olive Variety Matter?
Just as different grape varieties produce dramatically different wines, olive varieties produce oils with their own unique profiles.
Some olives create delicate, smooth, aromatic oils. Others produce intense green flavors, pleasant bitterness, and a distinctive peppery finish.
The variety can also influence naturally occurring phenolic compounds, aroma, stability, and flavor.
But cultivar is only one part of exceptional olive oil.
Harvest timing, freshness, how quickly olives reach the mill, extraction methods, storage, temperature, oxygen, and light exposure all play an important role.
Great olive oil begins in the grove and requires care every step of the way.
What About the Health Benefits?
High-quality extra virgin olive oil is naturally rich in oleic acid, a monounsaturated fat, and can contain naturally occurring antioxidants and phenolic compounds.
These compounds are one reason fresh, carefully produced extra virgin olive oil is so highly valued.
It is important to understand, however, that being monocultivar does not automatically make an olive oil healthier than every blended oil.
What monocultivar provides is something equally important: identity, traceability, and transparency.
You know what olive you are tasting and can appreciate the unique qualities that variety brings to the finished oil.
Our Sicilian Monocultivar Olive Oils
At Turturici & Sons, we are proud to showcase distinct Sicilian olive varieties rather than blending away their individual character.
Our Monocultivar Oglialora Extra Virgin Olive Oil, known as the Principe di Trabia, reflects the historic olive-growing territory of Trabia along Sicily’s Mediterranean coast. Elegant and beautifully balanced, it offers a refined expression of this treasured local olive.
Our Monocultivar Nocellara del Belice Extra Virgin Olive Oil brings a completely different experience to the table—bold, robust, intensely green, and full of unmistakable Sicilian character.
Taste them side by side and the difference becomes clear.
Two olive varieties.
Two completely different expressions.
That is the beauty of monocultivar olive oil.
Read Beyond the Front Label
The next time you choose an olive oil, look beyond the words “extra virgin.”
Ask yourself:
What variety of olive is this?
Where were the olives grown?
Is the olive variety actually named?
Is it monocultivar?
When was it harvested?
The more you know about what is inside the bottle, the more confidently you can choose the olive oil you bring to your table.
For generations, our family has believed that exceptional olive oil begins with respect for the olive, the land, and the individuality of each harvest.
One variety. One distinctive character. One unmistakable taste of Sicily.
Taste the Difference
Join us at one of our Turturici & Sons Taste & Learn experiences and taste our monocultivar olive oils side by side. Discover how the olive variety can change the aroma, intensity, flavor, and finish of an extra virgin olive oil.
Because once you understand what you are tasting, olive oil becomes much more than an ingredient.
It becomes an experience.
When shopping for olive oil, most people look for familiar words like extra virgin, cold-pressed, or Italian. But there is another word worth knowing: monocultivar.
Monocultivar olive oil is made from one single variety of olive, rather than a blend of several different varieties. Much like a single-varietal wine, it allows the natural character of that particular olive to shine through. Different olive varieties have different aromas, flavors, levels of bitterness, pepperiness, and overall personality. That is why two high-quality extra virgin olive oils can taste completely different.
At Turturici & Sons, this distinction is at the heart of our olive oils.
What Makes Monocultivar Different?
Many olive oils on the market are blends—which does not automatically make them poor quality, but it does mean several olive varieties may be combined to create a consistent flavor profile. A monocultivar olive oil celebrates the identity of one specific olive variety and allows you to experience its individual characteristics from harvest to harvest.
When you pick up a bottle labeled Monocultivar Oglialora or Monocultivar Nocellara del Belice, you know exactly which olive variety created the oil inside. If another bottle does not clearly state that it is monocultivar, monovarietal, or made entirely from one named olive variety, you should not simply assume that it is. Knowing what is in your bottle is part of understanding quality.
Extra Virgin and Monocultivar Are Not the Same Thing
Extra virgin describes the quality category of the olive oil. Monocultivar describes the olive variety used to make it. An olive oil can be extra virgin and still be made from several different olive varieties.
Monocultivar gives you another level of information. It tells you not only that you are enjoying extra virgin olive oil, but also exactly which olive created its flavor and character.
Why Does the Olive Variety Matter?
Just as different grape varieties produce dramatically different wines, olive varieties produce oils with their own unique profiles. Some olives create delicate, smooth, aromatic oils. Others produce intense green flavors, pleasant bitterness, and a distinctive peppery finish.
But cultivar is only one part of exceptional olive oil. Harvest timing, freshness, how quickly olives reach the mill, extraction methods, storage, temperature, oxygen, and light exposure all play an important role. Great olive oil begins in the grove and requires care every step of the way.
What About the Health Benefits?
High-quality extra virgin olive oil is naturally rich in oleic acid, a monounsaturated fat, and can contain naturally occurring antioxidants and phenolic compounds. These compounds are one reason fresh, carefully produced extra virgin olive oil is so highly valued.
It is important to understand, however, that being monocultivar does not automatically make an olive oil healthier than every blended oil. What monocultivar provides is something equally important: identity, traceability, and transparency. You know what olive you are tasting and can appreciate the unique qualities that variety brings to the finished oil.
Our Sicilian Monocultivar Olive Oils
At Turturici & Sons, we showcase distinct Sicilian olive varieties rather than blending away their individual character. Our Monocultivar Oglialora Extra Virgin Olive Oil, known as the Principe di Trabia, reflects the historic olive-growing territory of Trabia along Sicily's Mediterranean coast. Elegant and beautifully balanced, it offers a refined expression of this treasured local olive.
Our Monocultivar Nocellara del Belice Extra Virgin Olive Oil brings a completely different experience—bold, robust, intensely green, and full of unmistakable Sicilian character. Taste them side by side and the difference becomes clear. Two olive varieties. Two completely different expressions. That is the beauty of monocultivar olive oil.
Read Beyond the Front Label
The next time you choose an olive oil, look beyond the words "extra virgin." Ask yourself: What variety of olive is this? Where were the olives grown? Is the olive variety actually named? Is it monocultivar? When was it harvested?
The more you know about what is inside the bottle, the more confidently you can choose the olive oil you bring to your table. For generations, our family has believed that exceptional olive oil begins with respect for the olive, the land, and the individuality of each harvest.
One variety. One distinctive character. One unmistakable taste of Sicily.
Taste the Difference
Join us at one of our Turturici & Sons Taste & Learn experiences and taste our monocultivar olive oils side by side. Discover how the olive variety can change the aroma, intensity, flavor, and finish of an extra virgin olive oil. Because once you understand what you are tasting, olive oil becomes much more than an ingredient. It becomes an experience.
