Castel di Lego ORO

Name: Castel di Lego ORO
Brand: Frantoio Galioto
Price: 47.99 USD
Availability: InStock

Ferla, Sicily, Italy

$47.99

Castel di Lego ORO is Frantoio Galioto's signature single-estate Sicilian extra virgin olive oil from Ferla, made from 100% Tonda Iblea olives grown at high altitude in the Monti Iblei hills of southeastern Sicily. Clear green in color, it's a bold, structured EVOO built for dishes that can stand up to a pronounced peppery finish.

Cultivar: Tonda Iblea (100%)
Harvest Year: 2025 - 2026
Intensity: Medium
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
All food products, including extra‑virgin olive oil, are final sale and cannot be returned or refunded. If your order arrives damaged, please contact us within 7 days of delivery with your order number and photos of the product and packaging so we can assist.

Pairs Well With

Soups

Roasted Meat

Fresh Salad

Grilled Vegetables

Aroma

Green and vivid with crisp fresh‑cut grass, green tomato vine, and a faint wild herb edge. The nose leans more vegetal and vertical than fruity, shaped by higher‑altitude Nocellara that naturally produces sharper, more structured aromatics.

Taste

Firm and energetic from the start, with a clean bitterness that unfolds into green tomato, leafy herbs, and a decisive pepper snap on the finish. The palate is bright, assertive, and built for dishes that welcome structure.

Where It's Grown

Region / Province — Ferla, Sicily.
Altitude — 500-600m.
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 — 100% Nocellara.
Origin of the Variety — Indigenous to Sicily.
Signature Traits — Green with golden highlights; crisp grass and green‑tomato notes; a bold bitter–spicy structure with a pronounced pepper finish.
Role in the Region — A high‑altitude expression of Nocellara known for its clarity, vigor, and culinary versatility, especially where a structured, pepper‑forward oil elevates the dish.

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

MERUM 2023

JOOP 2018

Producers inspecting an olive tree beside a traditional Sicilian stone farmhouse

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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