From Sicily to Your Table: The Partanna Olive Oil Story

A Family Legacy Rooted in Sicilian Soil

In the sun-drenched hills of western Sicily, where the Mediterranean breeze carries the scent of wild herbs and the soil is rich with volcanic minerals, the Asaro family has been pressing olives for over a century. Since 1916, four generations have tended the same groves, harvested the same Nocellara del Belice olives, and pressed them using methods that honor tradition over efficiency.

This is the story of Partanna—an olive oil that carries the essence of Sicily in every golden-green drop.

The Terroir: Why Sicilian Olive Oil Tastes Different

Not all olive oil is created equal. The flavor, color, and character of extra virgin olive oil are shaped by three things: the variety of olive, the soil it grows in, and the climate that nurtures it. In Sicily, all three come together in a way that's nearly impossible to replicate.

The Nocellara del Belice Olive
Partanna uses a single varietal: Nocellara del Belice, a native Sicilian olive prized for its size, flavor, and oil content. These olives are larger and meatier than most, with a naturally buttery texture and a flavor profile that balances fruity sweetness with a peppery, almost spicy finish.

While many olive oils blend multiple varietals to achieve consistency, Partanna celebrates the unique character of this single Sicilian olive. The result is an oil with personality—bold, distinctive, and unmistakably Sicilian.

Volcanic Soil & Mediterranean Sun
Western Sicily's soil is enriched by ancient volcanic activity, giving it a mineral complexity that the olive trees absorb and express in their fruit. The hot, dry summers and mild winters create ideal growing conditions, while the constant sea breeze from the Mediterranean moderates temperatures and adds a subtle salinity to the air.

This combination of volcanic terroir and coastal climate creates olives with intense flavor and high polyphenol content—the antioxidants that give extra virgin olive oil its health benefits and that characteristic peppery bite at the back of your throat.

The Harvest: Timing Is Everything

In late October, when the Sicilian hills turn golden and the olives begin their transformation from green to purple-black, the Asaro family makes a critical decision: when to harvest.

Harvest too early, and the olives yield less oil but deliver vibrant green color, grassy notes, and intense pepperiness. Harvest too late, and the oil becomes milder, more golden, and buttery—but loses some of its complexity.

Partanna harvests at the perfect midpoint, when the olives are just beginning to ripen. This creates an oil that's balanced: fruity and approachable, yet bold enough to stand up to robust dishes. It's the kind of oil that works as both a cooking staple and a finishing drizzle.

Cold-Pressed Within Hours
Once harvested, the olives are rushed to the family's mill and pressed within hours—sometimes the same day. This is crucial. The longer olives sit after harvest, the more their flavor degrades and acidity increases.

Partanna uses traditional cold-pressing methods, keeping temperatures below 80°F to preserve the olives' natural flavors, aromas, and nutrients. No heat, no chemicals, no shortcuts. Just olives, stone mills, and time.

The result is true extra virgin olive oil: acidity below 0.8%, vibrant color, and a flavor that tastes like the Sicilian countryside.

Four Generations, One Philosophy

What makes Partanna special isn't just the oil—it's the family behind it. The Asaro family could have industrialized, expanded, or cut corners to increase profits. Instead, they've chosen to stay small, stay traditional, and stay true to the methods their great-grandparents used.

The Asaro family's commitments:

• Single-estate production: Every bottle comes from their own groves in Partanna, Sicily—no outsourcing, no blending with cheaper oils
• Harvest-to-press in hours: Olives are pressed the same day they're picked to preserve freshness
• Cold-pressed only: No heat or chemicals that would compromise flavor or nutrition
• Minimal filtration: The oil retains more of its natural sediment, flavor, and polyphenols

This isn't mass-produced oil. It's a family craft, passed down through generations, bottled and shared with the world.

How to Use Partanna Olive Oil Like a Sicilian

In Sicily, olive oil isn't just an ingredient—it's the foundation of nearly every meal. Here's how to use Partanna the way the Asaro family does:

1. Finish, Don't Just Cook
While Partanna is excellent for sautéing and roasting, its true magic shines when used raw. Drizzle it over finished dishes—pasta, soups, grilled vegetables, fish—to add richness, pepperiness, and that unmistakable Sicilian character.

2. Bread & Olive Oil (Pane e Olio)
The simplest Sicilian snack: crusty bread, a shallow dish of Partanna, a pinch of sea salt. Dip, savor, repeat. This is how you taste the oil's true flavor—fruity, peppery, with a slight bitterness that balances the bread's sweetness.

3. Pasta Aglio e Olio
The ultimate test of olive oil quality. Cook spaghetti al dente, toss with sautéed garlic in Partanna, add red pepper flakes and parsley. That's it. If the oil is good, the dish sings. If it's not, there's nowhere to hide.

4. Salad Dressings
Whisk Partanna with red wine vinegar, Dijon mustard, and a pinch of salt for a classic vinaigrette. The oil's peppery finish cuts through the acidity beautifully.

5. Roasted Vegetables
Toss vegetables with Partanna, salt, and pepper before roasting. The oil's high smoke point (around 375°F) makes it perfect for roasting, while its flavor enhances the natural sweetness of caramelized vegetables.

The Difference You Can Taste

What sets Partanna apart from supermarket olive oil? Everything.

• Freshness: Partanna is pressed within hours of harvest and bottled quickly. Many mass-market oils sit in tanks for months before bottling.
• Single varietal: Partanna celebrates the unique flavor of Nocellara olives. Mass-market oils blend multiple varietals (often from multiple countries) for consistency, sacrificing character.
• Terroir: Partanna tastes like Sicily—volcanic soil, Mediterranean sun, coastal breezes. Industrial oils taste like... oil.
• No additives: Partanna is 100% pure extra virgin olive oil. Some cheaper oils are cut with refined oils or treated with heat and chemicals.

When you open a bottle of Partanna, you should smell fresh-cut grass, green tomatoes, and a hint of artichoke. You should taste fruitiness, a peppery kick, and a slight bitterness. If you don't, it's not real extra virgin olive oil.

Choosing Your Partanna

Partanna offers several formats to suit different needs:

• 1L Tin: The classic choice—perfect for everyday cooking and finishing. The tin protects the oil from light and heat.
• 3L Tin: For serious cooks who use olive oil daily. Better value, same quality.
• Everyday Bottle (500ml-1L): Glass bottles for easy pouring and beautiful presentation.
• Lemon-Infused: Partanna's Sicilian Lemon Olive Oil adds bright citrus notes—perfect for seafood, salads, and finishing dishes.

All are cold-pressed, single-estate, and authentically Sicilian. The choice is simply about how much you use and how you prefer to store it.

Curated Selections: Partanna Olive Oils

Ready to experience the taste of Sicily? Here are our Partanna olive oil selections:

• Partanna Extra Virgin Olive Oil – 1L Tin
• Partanna Sicilian Extra Virgin Olive Oil – 3L Tin
• Partanna Sicilian Lemon Extra Virgin Olive Oil – 250 ml Bottle

New to Pick & Get? Explore our collection of authentic Sicilian and Italian products and use code 5OFF on your first order. Because the best cooking starts with the best ingredients—and the best stories.

From our family to yours, buon appetito!