The Cerasuola variety, cultivar, represents one of the most widespread cultivars throughout Sicily, typical in the north-western side of Sicily, in the provinces of Palermo and Trapani and in the south-western area of the island limited to the Sciacca area.

The Cerasuola cultivar produces a green-gold color, medium to intense, extra virgin olive oil with hints of fresh grass, artichoke, tomato and an aftertaste of thistle and wild chicory. The Cerasuola extra virgin olive oil is ideal for meat dishes and grilled vegetables and it excels with legumes soup, oily fish, salads and any dish of the Mediterranean diet.