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Meet the Sarullo family

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.

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FAQs about olive oil brands and quality

They certainly can be! But it’s always important to consider why they’re expensive. If the higher price reflects early harvest olives, small-batch production, regenerative farming, and fair wages for farmers, then yes – you're likely getting a high-quality product that’s better for your health, the environment, and the industry. But sometimes, the price tag just reflects good branding and fancy packaging. Always look for real indicators of quality like harvest date, origin transparency, proper packaging, and clear production practices to know if it’s truly worth the splurge.
The best way to tell if you have a bottle of real extra virgin olive oil—and not just labeled that way—is to look for transparency and pay close attention to the details. Quality EVOO will list a harvest date (not just an expiration date), come in a dark glass or tin container, and specify the origin. Avoid vague blends and flashy marketing claims without substance. And most importantly, taste it: legitimate extra virgin olive oil should be fruity, bitter and peppery—not flat or greasy. Your palate is often the best judge
One of the biggest culprits is the term ‘first cold pressed’, which might sound impressive but doesn't define the modern extra virgin olive oil making process or the product's quality. Also look for the harvest date. If you only see an expiration or “best before”, it's more likely the olive oil quality isn't as good. Also pay attention to vague origins like ‘EU blend’. While this might sound romantic, it's a strong indicator that olive oil quality is not top notch. Long story short: true quality comes from transparency, not trendy marketing, so always look beyond branding.