Pronio's Sicilian
DOP Extra Virgin Olive Oil
Grown 3,100 feet above sea level on the mineral-rich slopes of the Etna volcano in Sicily, our Single Estate, D.O.P. Monte Etna extra virgin olive oil is made from 100% hand-harvested Nocellara dell’Etna olives, which are cold-pressed within eight hours of harvesting.
Our Partner
When we first met Sergio, we were intrigued but also exhausted from trying oils from award winning producers that had been good, but nothing 'inspiring'. In full transparency, we had no clue what was in store for us.
He whisked us away to his olive groves, one at a time, telling us all about the soil, the terroir, the sun, the type of olive, and his growing and harvesting practices... in other words, he understood not just what good olive oil was, but most importantly what went into it. Needless to say, we were blown away by not only his knowledge, but the incredible harmony of flavors and balance of fruitiness, bitterness, and spice his DOP oil exuded.
This all makes sense, because Sergio is an olive oil sommelier and technical taster, a promoter of the "Culture of Olive Oil," technological innovation, and fervent advocate of environmental sustainability (zero use of herbicides).
He took over his family's olive production after the early death of his father, and had a vision for the future. Utilizing his years of experience and education, he implemented sustainable practices, precise early harvest times, and even going as far as to use refrigerated transportation from the grove to the frantoio for pressing, in order to further preserve the olives' organoleptic properties.
He personally dedicates himself to the cultivation of the olive tree and to all phases of the transformation process, from the harvesting of the olives to the pressing and bottling. Someone as hands on and passionate as this is exactly why Pronio's DOP Sicilian Extra Virgin Olive Oil was named one of the best olive oils in the world in 2026.
Nocellara dell'Etna olives are special. So is how they're grown and harvested.
The Nocellara dell'Etna olives are unique. Grown exclusively in the mineral-rich volcanic soils on the slopes of Mount Etna in Sicily, their yield is low which is both a pro and a con; smaller production means a higher price, but at the same time, it also means a higher concentration of flavor, as well as allowing a truer expression of the olive's flavor. An added bonus? The trees are over 100 years old, meaning even higher quality olive for extra virgin olive oil.
Growing at over 3,000 feet in elevation causes daily temperature fluctuations and combined with the unique microclimate at this elevation, it creates a beneficial stress environment for the olive trees, leading to more concentrated flavors and higher levels of beneficial compounds in the oil. Additionally, the volcanic terroir amplifies this further, by forcing the fruit to develop an intense flavor profile of green tomato, freshly cut grass, artichoke, and a distinctive peppery finish.
Sergio has the perfect growing conditions, and he compliments this with sustainable growing practices, timed watering to allow for balanced yield and flavor, and hand harvesting. While this is mandatory due to the conditions of the terroir, harvesting by hand also protects the olives from damage that is typically caused by mechanical harvesting. He goes the extra step to have the olives cold pressed within eight hours of harvest, and even refrigerates them between the field and the frantoio.
One might think they could remove one of these steps to cut costs and make a cheaper oil. Sure, you could do that. But Sergio doesn't. Because he's not just an expert, he's obsessed with doing things right to make the absolute highest quality oil. And after trying over 100 award winning oils, we can attest to his being the best we've ever had.
What's Actually in the Bottle?
Fun Fact: Italy is the second largest exporter of extra virgin olive oil in the world... but only produces 15% of world's olive oil supply. It doesn't actually produce enough for the country's own consumption. Ponder that for a moment. The math doesn't quite add up, does it?
What's this mean? Deceptive marketing. Mafia involvement. Rampant fraud. Cheap oil substitutions. Murky middle-men and supply chains. As reported by Forbes, up to 80% of the Italian olive oil on the market is fraudulent. Yes, you read that correctly. The New York Times has also reported on how extra virgin olive oils are faked via smuggling, cutting olive oil with cheaper substitutes, or even outright faking in the laboratory.
Long story short, the olive oil shelves are a murky place. This is why we take the extra steps of meeting our producers (in this case, Sergio!), seeing where the olives are grown, as well as certifying Pronio's extra virgin olive oil as DOP. This means that 100% of the process (growing, pressing, etc.) is all done within the DOP area, as well as being chemically tested and certified by the Italian government to guarantee that the oil is exactly what it says it is.
Here are some tips for identifying a real/extra virgin olive oil:
- Certified DOP or IGP (easiest way to guarantee it's real).
- Dark bottle to reduce light (ours is painted white to eliminate 100% of light).
- The bottle is glass (best), ceramic (also great), or metal (OK, but can impart a slight change in flavor). NEVER plastic.
- An airtight, resealable cap.
- The more information the better. Look for the estate, the type of olive, or at a minimum that it was 100% grown and produced in Italy. "Imported from Italy" or "Made in Italy" means nothing.
Our Extra Virgin Olive Oil is Among the Best in the World for a Reason...
or Several Reasons
We've tasted and tested over 100 of the best olive oils from Italy.
The combination of Monte Etna's terroir, centuries old trees, and our partner Sergio's passion with quality
results in a truly incredible oil.
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Traceability
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Etna’s basalt-rich terrain enhances polyphenol development and infuses the olives with natural minerality, producing an oil of superior nutritional and sensory complexity.
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Each bottle represents generations of dedication to traditional Sicilian cultivation methods.
Slow Food Presidium
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Nocellara dell'Etna is a native Sicilian olive known for its rich flavor and high polyphenol content, making it ideal for high-quality extra virgin olive oil.
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Our oil has received recognition from Slow Food for its unique characteristics, sourcing from centuries old trees, and traditional farming methods used in its cultivation.
Terroir and Tradition
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We’ve walked among the same centuries-old trees that produce the olives for this oil. One variety of olive, from one olive grove, from one estate.
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D.O.P. Monte Etna - Each bottle is certified D.O.P., guaranteeing that inside each bottle is 100% Nocellara dell’Etna olives.
Gold Award Winner
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Awarded Gold - Top 100 Italian Extra Virgin Olive Oils at the prestigious New York International Olive Oil Competition, recognizing the superior quality, aroma, and taste that defines our commitment to excellence.