Regional Institute of Wine and Oil

Monovarietal and IGP oils from Sicily: IRVO masterclasses in Vinacria to recognize excellence

At the Vinacria – Ortigia Wine Fest, from 14 to 16 December in Syracuse, Sicilian food and wine culture brought on stage not only wine but also the island's prized oils, thanks to the contribution ofRegional Institute of Wine and Oil (IRVO).

In particular, on December 15th a masterclass was held curated by Michele Riccobono, head of the IRVO oil control body, who guided participants to discover the most prized varieties of Sicilian monovarietal oils. A perfect opportunity to get to know the world of oil up close, from its production to certification, passing through the organoleptic characteristics of some of the most representative types of Sicily. 

Beyond Taste: Promoting Sicilian Oils in the World

During the masterclasses, Riccobono highlighted the characteristics of Sicilian oils and the work of IRVO in promoting these fine products. The Institute plays an important role in the certification and promotion of these products: it guarantees their authenticity and controls their quality through rigorous monitoring of the supply chain, from olive harvesting to bottling.

"Our task is to ensure that each bottle of oil meets the required quality standards and to accompany Sicilian producers in all phases of the supply chain," says the director of the Institute.

At the IRVO masterclass many tastes of Sicily 

"I sensed the public's interest in understanding the distinctive characteristics of each oil, such as the degree of spiciness, bitterness or overall balance. For this reason, I also wanted to propose tasting oils that had some defects." The goal was to help consumers recognize a quality product compared to other less valuable ones and to appreciate the differences between the various types.

In fact, there are different types of monovarietal and IGP oils here in Sicily, each with unique characteristics that reflect the territory of origin. Among the most representative, the Nocellara del Belice, from the south-west of Sicily, famous for its spicy taste and robust character; the Biancolilla from Agrigento, a delicate and fruity oil, appreciated for its versatility; the Cerasuola, with its almond scent and the Tonda Iblea, which comes from the Ragusa-Siracusan area.

The certification process of Sicilian oils

The certification process for Sicilian oils begins with the traceability of the raw material. «Every producer must be registered with the IGP Sicilia and the olives must be processed in authorized mills, which are also part of the IGP circuit – explains Michele Riccobono – After milling, the producer or mill requests the collection of a sample for certification: the IRVO subjects the oil to an organoleptic analysis, to evaluate its sensory profile and a chemical test to verify compliance with the stability parameters of the specification».

Only oils that fully satisfy these requirements receive the certificate of suitability and can be marketed with the IGP Sicilia brand, a guarantee for consumers that enhances the product on national and international markets.

Sicilian Monovarietal Oil and Sustainability

“The olive tree is a resistant, evergreen plant, and its care needs can be managed with targeted and sustainable interventions, for example through precision agriculture,” says Riccobono. Compared to other crops, the olive tree requires fewer chemical treatments, so it has a lower environmental impact.

Furthermore, the production of monovarietal oils promotes biodiversity and the protection of the territories of origin. Each variety is linked to the peculiarities of the soil and microclimate of each production area; these oils therefore become ambassadors of sustainable agriculture that enhances the deep bond between the product and the Sicilian territory.

A heritage to be preserved and promoted

The masterclasses on monovarietal and IGP oils of Sicily organized by IRVO at Vinacria have highlighted the value of an essential heritage for the Island: Sicilian oils are tradition, innovation, sustainability and all have an inseparable link with the territory.

The Regional Institute of Wine and Oil (IRVO) renews its commitment alongside consumers and producers, enthusiastically participating in Vinacria to promote the culture of regional oil. Through masterclasses and in-depth studies, IRVO is dedicated to training and raising awareness among the public, providing practical and accessible information to recognize the quality of oil and enhance its daily use.

The goal is not to transform consumers into expert technicians, but to provide them with simple tools to distinguish a quality oil, capable of enhancing the flavors of dishes, from one that could compromise the culinary experience. With its educational approach, IRVO aims to ensure that every choice at the table is conscious and worthy of Sicilian excellence.