Sicilian extra virgin olive oil from our family’s groves
From tree to oil, in one place
Harvest and extraction happen in the same place. Our olives don’t travel: they go from the tree to the press within hours, which keeps the oil fresh, fruity and naturally low in acidity.
The grove01
Sicilian trees, Sicilian soil
Our trees grow on the hills around Alessandria della Rocca, in the province of Agrigento – traditional Sicilian groves, looked after by our family.
October–November02
Picked by hand
Every autumn we harvest by hand and gather the olives on nets beneath the trees, so the fruit isn’t bruised.
Within hours03
Pressed on the spot
The olives are pressed where they are harvested, the same day: cold, purely mechanical extraction – no heat, no additives.
Colombier (NE)04
Bottled by our family
We fill the oil into dark glass that protects it from light, and ship it from Colombier across Switzerland.
Our olives grow on trees typical of Sicily, in the hills of Alessandria della Rocca. We pick them by hand and press them on the spot, within hours – and, like winemakers with their grapes, we compose our oil from native Sicilian varieties.
- 533 maltitude of Alessandria della Rocca, in the Sicani hills
- 3native Sicilian olive varieties
- < 24 hfrom the tree to the press
- 2oils: a blend and a single variety
Alessandria della Rocca is a member of the Città dell’Olio, Italy’s association of olive-oil towns. Around the village, olive groves share the hills with almond trees.
Composed like a wine
A winemaker chooses grape varieties and decides whether to let one speak on its own or to blend several into a balanced wine. We work the same way with our olives: three native Sicilian varieties, each with its own character.
Biancolilla
Native to central Sicily, at home around Agrigento
Delicate and light, with notes of almond and a hint of green tomato.
Nocellara
The great olive of western Sicily
Round and fruity, with notes of tomato and artichoke.
Cerasuola
An old variety from western Sicily
Fresh and lively – it gives the oil its green edge and gentle peppery finish.
Two oils, two philosophies
Just like wine, an olive oil can be a blend or a single variety. We make one of each.
Three varieties
The Blend
Like a blended wine: three varieties brought together for balance. Fruity, balanced and slightly peppery, with artichoke, green tomato and almond – the oil for every day.
- 500 ml · 250 ml
- Everyday oil
One variety
Organic Monocultivar Biancolilla
Like a single-varietal wine: one variety in its purest expression, certified organic. Ripe tomato and fresh almond – softer and rounder than The Blend.
- Certified organic
- 500 ml
Grown by nature, pressed with care
Our olive grove is cultivated with the water gifted by nature. No chemical treatments, no artificial fertilizers; only traditional, organic methods. The result? An oil rich in polyphenols and antioxidants, with naturally low acidity; a true mark of quality.
Fresh and peppery
Extra virgin olive oil naturally contains polyphenols and antioxidants – they give our oil its fresh, slightly peppery character.
Made for Mediterranean cooking
For centuries, olive oil has been at the heart of Mediterranean cooking: raw on vegetables, bread, fish and salads.
Naturally low acidity
Hand-picked and cold-pressed within hours, our oil keeps a naturally low acidity – a hallmark of a true extra virgin.
Questions
Good to know about our oil
Short answers to what customers ask us most – from what makes an oil extra virgin to why we bottle in glass.
Why is Sicilian olive oil so good?
- Unique climate & soil.
- Distinct varieties native to Sicily.
- Maintains freshness and quality over time, under proper handling.
- A rich, fruity and balanced flavour.
What makes it extra virgin?
Extra virgin olive oil is the highest grade of olive oil, defined by its purity, freshness, and exceptional flavor. To meet this standard, olives must be harvested with care, pressed quickly after picking, and extracted without heat or chemicals.
At Olio della Rocca, every step of our process is designed to protect the fruit’s integrity:
- Gentle hand-harvesting prevents bruising and oxidation.
- Same-day cold pressing within hours of picking preserves delicate aromas, natural polyphenols, and naturally low acidity.
- Purely mechanical extraction ensures the oil is unrefined and free from additives.
The result is an oil that meets the strict international standards for extra virgin olive oil: rich in flavour and deeply connected to the land where it’s made.
How does our oil compare?
| Olio della Rocca | Supermarket oil | Premium brands | |
|---|---|---|---|
| Freshness | Pressed within hours of picking | Often blended from older stocks | Varies |
| Origin | Our family groves in Sicily | Often several countries | Usually one region |
| Traceability | You know who grew it | Rarely traceable | Partly |
| Price | Fair, CHF 24 for 500 ml | Low | High |
Why do we use glass bottles?
- Protection from light and oxidation.
- Preservation of taste and aroma.
- Sustainability.
Taste it at home
Our Blend and our organic Biancolilla, bottled and shipped by our family from Colombier across Switzerland.
