Meet the Sarullo family

These passionate producers have been cultivating olives in this region for four generations, bringing together culture and flavour to create something that lasts the test of time. 

After how much our Club loved their Sicilian oil last year, we knew we had to bring you another.

This time, we’re journeying to new producers and a new region: Agrigento.

Harvest throughout Italy was incredibly hard last year, and Sicily was no exception. Heavy rainfall paired with extreme drought meant many trees were unable to bear fruit, and yields were significantly down. 

Light and fruity on the palate, this Biancolilla oil is delicious in its own right. And the challenges faced in producing this EVOO and the inspiring people behind it only serve to make it even more special. 

Meet the Sarullo Family.  

Passed down in the family, the Sarullos have been cultivating olives on this land for four generations.

We met the latest generation, Vania Sarullo, and instantly knew we had to have her oil. With a Master's degree in Culture of Taste and Communication (what a title!), Vania, a former teacher, is now an international olive oil judge and an educator on the gastronomic and cultural significance of EVOO for tourism and local schools. 

Along with her wider family, their mission is twofold: marrying rich flavour and history for an oil that leaves a lasting impression. Ever since her great-grandfather brought the first mill to Calamonaci, the community has been at the heart of what they do. Now serving as a location for talks, workshops, and lessons with the local school, this passionate family continues to nurture the next generation of Sicilians and beyond.

Discovering Agrigento.

Situated on the south side of the island, these groves are located a stone’s throw from the Mediterranean and nestled amongst the Valley of the Temples of Agrigento. 

This striking valley and UNESCO World Heritage Site is home to the most important ancient classical monuments in Sicily. Sanctuaries, a necropolis, and temples of the gods rise high above the flowering almond trees where the natural, human, and superhuman live in harmony.

How to use this olive oil

As always, the best way to understand an oil is to get to know it. Put it in a little cup, swirl it around, and have a smell and a sip. (See more on how you should properly taste EVOOs.)

Let the aromas you smell guide you as to what to make with this oil.

This oil sits in our “every day” range of extra virgins—waiting to be poured over a range of dishes.

What the oil tastes like

Light and fruity, this oil owes its distinct flavour to the Biancolilla olive, a variety that is signature to this region of Sicily and flourishes on the Sarullo’s 40 hectares of family land.

On the palate, expect notes of fresh-cut grass, tomato vine, and chilli pepper.

How to pair this EVOO...

The beautiful thing about a lighter, fruitier oil is its versatility. 

Complimenting without overpowering, this oil can be paired with anything from soups to sweets, bruschetta to barbecued meats.

Plus, since it’s the summer, we had to bring the Club an oil that was perfect for our signature serve: vanilla ice cream, flaky sea salt, and a drizzle of extra virgin olive oil.

If you don’t believe us, there’s only one (delicious) way to find out and one we're so proud to introduce exclusively to the Olive Oil Club this summer.