Fun Fact: Its presence in Sicily most likely dates back to the Magna Grecia. Given its very large fruits, it is used for both the making of olive oil or for table consumption.

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Area: It grows especially in the Trapanese as well as the area of Palermo and Agrigento.

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Taste: slightly spicy with a hint of sweetness. 

Fun Fact: Its name derives from the white and liliac color of the olives as they mature.

 

Area: Widespread in the central-western area of the island (areas of Palermo, Agrigento, Trapani and Pantelleria)

 

Taste: low acidity, and very refined taste, characterized by its frutiy and delicate, sweet aroma

Fun Fact: More common than the other two varieties on the Sicilian Territory. 

 

Area: Typical in the areas and provinces of Palermo and Trapani. 

 

Taste: Have a rather pronounced fragrance with a prevalence of bitter and spicy.