Frantoio Galioto - I.G.P. Sicilia 05

Name: Frantoio Galioto - I.G.P. Sicilia 05
Brand: Soliva Curators
Price: 30.99 USD
Availability: InStock

Ferla, Sicily, Italy

$30.99

AVAILABLE FOR PURCHASE JUNE 4TH

A Sicilian extra‑virgin olive oil from Ferla made from Nocellara and Biancolilla. Golden in appearance with fresh field‑grass and spice notes, it delivers a balanced bitter‑spicy profile that reflects its early‑harvest character.

Cultivar: Nocellara & Biancolilla
Harvest Year: 2025 - 2026
Intensity: Medium
Milling Method: Cold continuous extraction
Size: 500ml

Store your olive oil in a cool, dark place away from heat and direct sunlight, and keep the bottle tightly sealed between uses.

Unopened bottles stay at their best for roughly two years, but once opened, the freshest flavor and aroma are enjoyed within a few months.

If you prefer using a cruet, choose a dark, airtight one and refill it with small amounts at a time to protect the oil from light and air.

Shipping
Free ground shipping on U.S. orders over $100. Orders below $100 ship at standard carrier rates. Most orders ship within 2–3 business days, and tracking is provided once your package is on its way.

Returns
Free returns are accepted within 14 days of delivery. Items must be unopened, in their original packaging, with all seals intact. Refunds are issued to the original payment method once the item is received and inspected.

Pairs Well With

Poultry

Red Meat

Aroma

Golden‑tinted and medium‑fruity, opening with field grass, green herbs, and a gentle spice lift. The nose is clean and savory, shaped by early‑harvest Nocellara and Biancolilla grown at mid‑altitude in Ferla.

Taste

Bitter and spicy in a balanced, linear structure, carrying field‑grass freshness, subtle herbal tones, and a warm spice note through the finish. The profile has enough depth and grip to stand up to red and white meats while staying bright and expressive.

Where It's Grown

Region / Province — Ferla, Sicily.
Altitude — 300-400m.
Soil Type — Limestone‑rich, calcareous soils.
Farming Style — Monoculture.

Close-up of an olive tree branch with leaves against a blurred background

The Olive Variety

Cultivar Name — Nocellara and Biancolilla.
Origin of the Variety — Native Sicilian cultivars.
Signature Traits — Golden appearance with field‑grass, herb, and spice notes; a clean bitter–spicy structure that adds depth and lift to richer dishes.
Role in the Region — A classic inland Sicilian expression that blends two heritage cultivars to produce a structured, aromatic oil recognized for its balance and versatility.

How It's Made

Harvest Timing — Picked during veraison to maximize quality and aromatic intensity.
Harvest Method — Hand‑picked and gathered with gentle mechanical facilitators.
Time to Mill — Olives are transported immediately to the mill, washed, crushed, and processed without delay.
Extraction & Filtration — Cold continuous extraction with brief malaxation, followed by filtration to refine and stabilize the oil.

Awards & Recognition

SOL D'ORO 2021

AVPA 2018

Galioto

Frantoio Galioto is a family estate in the rocky hills of Ferla, producing bold, pepper‑forward oils shaped by sun, stone, and early‑harvest fruit. Their work blends inherited craft with modern milling, protecting the purity and intensity that define this corner of Sicily.

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