Tonda Iblea Olive Variety

Tonda Iblea

As the name suggests, Tonda Iblea is an autochthonous Sicilian cultivar that grows in the Hyblean Mountains and has two towns as its epicenter: Chiaramonte Gulfi, a small baroque village in the province of Ragusa and Buccheri, an ancient and medieval village in the province of Syracuse.

PolyphenolsOleic Acid
89673.4%

The Story and the territoty

The orography of the area is particular, with plateaus furrowed and hollowed out by water, which has created large, more or less deep, winding incisions, known as ‘Cave’.
the so-called ‘Cave’.

The soils are of limestone origin, dating back to the Miocene, except in the Calatino area, where they are of siliceous origin with volcanic volcanic veins. High altimetrical variability, from sea level to the from sea level, to the coastal hills, inland hills and high hills, at about 700 metres above sea level.

Used indifferently for table consumption and for the production of extra virgin olive oil, the Tonda Iblea finds its ideal habitat in the hilly areas up to a maximum of about 600 meters above sea level, and is therefore a cultivar very resistant to cold temperatures.
This also makes it rather difficult for fly attacks to occur and makes it possible not to resort to pesticides, thus preserving the quality of the product.

Sensory profile characteristic of the Tonda Iblea variety

Tonda Iblea oil has a set of scents and flavors that characterize most Sicilian oils, therefore very green and fresh fruity. But what really characterizes this cultivar, is its scent of green tomato and its leaf, an irresistible feeling of fresh green, vegetable, clean, light, an aromatic flight that surprises. To enrich the aromatic bouquet then there are scents of, artichoke, cut grass and aromatic herbs such as basil and thyme. The taste is very harmonious and sees the presence mainly of sweet and spicy, accompanied by a pleasant bitterness.
The color is green-gold, while the overall acidity is very low. Rich instead is the content of polyphenols and vitamin E.