The fragility and delicacy of this cultivar also transfer positively to its aromas and taste: elegance and fineness are the narrative threads of our analysis.
The Giarraffa cultivar is a Sicilian speciality with a very ancient origin dating back to a few centuries before Christ; thanks to its longevity, today there are still several centuries-old olive trees, widespread especially in the central-western part of the region. The Giarraffa olives ripen early and are characterized by an average yield in olive oil production. Unfortunately, Giarraffa is very sensitive to water shortages and to extremely low temperatures, as also to flies and other parasites’ attacks. Olive oils made with Giarraffa have characteristic scents of green almond, artichoke and green tomato, with hints of fruit or leaves balanced by a medium-low bitterness and a pungency sensation.