Oliva IGP Sicilia
Valle Corvo proudly announces its new IGP Sicilia certification for the 2026/2027 harvest season, ensuring authentic regional quality and origin.
IGP Sicilia certification requires olives to be cultivated, harvested, milled, and packaged entirely within the Sicily region, using authorized native cultivars. Production must adhere to specific standards, including tree-harvesting only, milling within 48 hours, and meeting strict chemical parameters like a maximum 0.5% acidity.
Geographical Origin
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100% Sicilian: Produced exclusively within the entire territory of the Sicily Region.
Authorized Olive Varieties (Cultivars)
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Allowed Cultivars: Primarily native varieties including Biancolilla, Cerasuola, Nocellara del Belice, Nocellara etnea, Moresca, and Tonda Iblea, along with other traditional, minor cultivars and their synonyms.
Cultivation and Harvesting
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Production Methods: Cultivation must respect environmental standards and traditional techniques to ensure quality.
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Harvesting: Must be completed between September 1st and January 30th of the following year.
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Maximum Yield: The production limit is 100 quintals (10,000 kg) of olives per hectare.
IGP Guidelines for Chemical and Organoleptic Parameters
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Acidity: Maximum 0.5%.
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Peroxide Value: Maximum 12 mEq O2/kg.
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Total Polyphenols: Minimum 100 mg/kg.
Valle Corvo Chemical and Organoleptic Parameters
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Acidity: 0.18%.
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Peroxide Value: 6.7 mEq O2/kg.
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Total Polyphenols: 183 mg/kg.
