Pairs Well With
Fish
Red Meat
Poultry
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Biancolilla N° 07
Ferla, Sicily, Italy
$35.99
Frantoio Galioto's Biancolilla N° 07 is a delicate, monocultivar (single-cultivar) Sicilian extra virgin olive oil from Ferla, in the Monti Iblei hills, made from 100% Biancolilla olives, one of Sicily's mildest native cultivars. Clear and light green in color, it's Soliva's most approachable monocultivar EVOO, ideal for anyone new to Sicilian olive oil.
- Cultivar: Biancolilla (100%)
- Harvest Year: 2025 - 2026
- Intensity: Light
- Size: 500ml
Storage & Care
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 & Returns
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.
Aroma
Clear and light green on the nose, showing artichoke, rosemary, and gentle green‑herb tones. The profile is delicate but aromatic, with the lifted freshness typical of early‑harvest Biancolilla.
Taste
Spicy and sweet in a clean, balanced structure, carrying artichoke, fresh herbs, and a soft vegetal sweetness through the palate. The finish is smooth and lightly peppered, making it especially expressive on fish and warm, simple dishes.
From This Estate
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.