The Biancolilla cultivar is considered one of the oldest Italian varieties, cultivars, and included amongst the native Sicilian cultivars (it is believed to originate from the Caltabellotta area, in the province of Agrigento).

The Biancolilla cultivar is highly appreciated, it has a light green color with light shades of straw yellow and it is a delicate oil, with a light fruitiness of green olives with herbaceous hints and an aftertaste of fresh almond and light notes of artichoke.

Due to its delicate taste, the Biancolilla monocultivar is ideal for raw seasoning and for fish or vegetable dishes.