Meet the makers of Sicily’s finest olive oil

Christian Centamore and Family

In this week’s newsletter, we give voice to a dear Sicilian friend, Christian, who wishes to share with our readers a little bit more in depth about the fantastic olive oil that he makes. Christian is also a sommelier and we trust his palette when choosing a bottle. During our coastal hotel stay at Da Vittorio, he makes our dinners there bright and lively.

Hoping you’ll enjoy the read as much as I did,
Kaelin

Il mio olio extravergine di oliva

For me, producing extra virgin olive oil is more than just a job: it is an act of respect toward my land. I am located in the Valle del Belice, in Western Sicily. A territory naturally destined for olive cultivation thanks to its rich soils, temperature shifts and Mediterranean climate. These elements are decisive in shaping the quality and sensory profile of the oil.

I have chosen to cultivate and champion exclusively native varieties, because I believe a great oil must tell the story of a specific place. My extra virgin oil is born from a blend of Nocellara del Belice, Biancolilla, and Cerasuola. Three varieties that together express the most authentic flavor of this region.

Nocellara del Belice olive
The backbone of my oil. It is a vigorous and generous variety, offering an intense aromatic profile. On the nose, notes of freshly cut grass, green tomato, and artichoke emerge. On the palate, it stands out for its robust structure with a balanced bitterness. A sign of high polyphenol content and a harvest timed perfectly to the ripening stage.

Biancolilla olive
The most delicate and refined part of the blend. I cultivate it for its ability to provide aromatic finesse and a rounded taste. It contributes floral notes, fresh almond and light herbs, softening any harshness form the Nocellara and making the oil more harmonious without ever losing its identity.

Cerasuola olive
A rustic variety deeply tied to Sicilian tradition. It is rich in polyphenols, lending the oil depth, intensity and a pleasant spicy kick. Its contribution is felt most in the long, persistent finish.

My oil presents a medium-intense green fruitiness. On the nose, it is complex and clean; on the palate, it maintains a perfect balance between bitter and spicy, accompanying the palate without overpowering it. It is a "living" oil, an expression of mindful production that respects both the raw material and the rhythm of nature.

At the table my oil is to be used raw: to enhance vegetables, traditional soups, white meats and fish, in classic Sicilian dishes or for a simple warm bread and extra virgin oil, which tells the whole story without needing anything else.

Every bottle holds my work, my choices and my land. It is an oil that does not seek to please everyone, but to be true.

Christian Centamore

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