Five Authentic Sicilian Olive Oils You Can Buy in America
Real producers, identifiable origins, and oils worth bringing into your kitchen.
Why Sicilian olive oil means so much to me
I grew up with the flavors of Sicily, especially those of the Palermo area. At home, my parents particularly loved Partanna, the olive oil produced by the Asaro family in western Sicily. It is one of the names that still brings back memories of our family table.
When we returned to Belgium after spending time in Sicily, my father sometimes brought back as much as 50 liters of olive oil. I remember my parents filtering the unfiltered oil through cloth, then transferring it into traditional, round Chianti wine bottles, the old fiaschi. The bottles were stored in a deep cellar beneath our old house. In winter, the oil could become so cloudy and thick that it would hardly pour. I was only eight, nine, or ten years old, but I still remember it vividly.
I do not know whether those large quantities came from Partanna or from another local olive mill. What I do know is that good Sicilian olive oil was part of everyday family life.
Five oils to look for in the United States
1. Partanna — Asaro Family
Try: Partanna Sicilian Organic Unfiltered Extra Virgin Olive Oil. Made with Nocellara del Belice (Castelvetrano) olives, this is a flavorful, full-bodied oil with notes that the producer describes as artichoke and almond and a peppery finish. Its unfiltered character makes it particularly appealing for salads, tomatoes, bread, or finishing a plate of pasta.
For everyday cooking: Partanna also offers mild and medium extra-virgin versions, so a good Sicilian olive oil does not always have to be the most expensive bottle in the shop.
Why I chose it: This is the name I associate most strongly with my parents' kitchen and my childhood in Sicily.
Official U.S. store — PartannaProducer/retailer: Partanna Foods; product: Sicilian Organic Unfiltered EVOO.
2. Turturici & Sons — Oglialora Delicato
Try: Monocultivar Oglialora Extra Virgin Olive Oil, from olives cultivated by the Turturici family. This oil is cold-extracted and unfiltered, with a delicate grassy, fruity character and a gentle peppery finish. The family traces its olive-growing tradition to 1948.
Best with: grilled fish, salads, fresh vegetables, simple pasta, and bread. It is a particularly meaningful choice if you want olive oil connected with the Palermo area itself.
U.S. access: The family operates Turturici & Sons from Long Island, New York, and sells through its U.S. website. Larger tins may suit households that use olive oil frequently, provided they can finish it while fresh.
U.S. family store — TurturiciProducer/retailer: Turturici & Sons; product: Oglialora EVOO.
3. Bono — Val di Mazara PDO
Try: Bono Sicilian Val di Mazara PDO Extra Virgin Olive Oil. This certified designation of origin makes it especially interesting for anyone concerned about traceability. Bono states that its PDO blend uses Biancolilla (50%), Cerasuola (40%), and Nocellara del Belice (10%).
Flavor: Balanced, grassy, with artichoke or green tomato nuances and a pleasantly spicy finish. This is a very versatile oil for salads, roasted vegetables, legumes, grilled fish, and daily cooking.
Authenticity check: Look for the PDO seal and the unique identification number on the bottle's neck, as described by the importer.
U.S. importer — BonoU.S. importer: BONO U.S.A. Inc.; also listed on major U.S. retail sites.
4. Planeta — Sicilia IGP Extra Virgin Olive Oil
Try: Planeta Sicilia IGP Extra Virgin Olive Oil, made from Sicilian varieties including Nocellara del Belice, Biancolilla, and Cerasuola. It has a decidedly Mediterranean personality: fresh grass, artichoke, fruit, and a lively peppery finish.
Best with: vegetable soups, chickpeas, grilled seafood, roasted meats, fresh cheeses, or a finishing drizzle on warm vegetables. A choice for people who enjoy a more assertive oil.
U.S. access: Listed by Eataly U.S.; the exact harvest and selection should be checked when ordering.
U.S. retailer — EatalyRetailer: Eataly U.S.; product: Planeta Extra Virgin Olive Oil IGP.
5. Barbera — Lorenzo No. 5
Try: Lorenzo No. 5, a distinctive extra-virgin olive oil from the Barbera family, which has a long Sicilian olive-oil heritage. It is made entirely from Nocellara olives that are pitted before extraction. The result is a softer, creamy profile with delicate floral and mildly spicy notes.
Best with: delicate fish, steamed vegetables, fresh cheeses, and recipes where you want an olive oil that complements ingredients without dominating them. It is the more specialized selection among these five.
U.S. access: Available through the Barbera U.S. shop and specialty retailers, although stock and prices change.
Official U.S. store — BarberaProducer: Barbera; product: Lorenzo No. 5, 100% Nocellara del Belice.
How to avoid disappointing olive oil
- Read the origin carefully: “Packed in Italy” is not the same as “olives grown and milled in Sicily.”
- Look for a harvest date or lot number: freshness and traceability matter more than marketing.
- Prefer dark glass or tins: heat, light, and oxygen shorten shelf life.
- Buy a size you will finish: a huge container can be poor value if the oil deteriorates before you use it.
- Know what unfiltered means: cloudy oil is not automatically better; residual water and sediments can reduce stability during prolonged storage.
- For cooking: genuine extra-virgin olive oil can be used for normal sautéing, roasting, and dressing. Save a particularly aromatic bottle for finishing if you want to appreciate all its character.
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