Sikulus Don Peppino I.G.P. Sicily Evoo 500ml

Enthusiastic olive growers for 4 generations

In sunny Sicily, on the slopes of the Etna volcano, the olive grove of the Sikulus Agricultural Company covers an area near the town of Santa Maria di Licodia in the province of Catania at about 950 m above sea level.
It is here that the company, for four generations, has brought a true "Culture of oil" into the field, where the knowledge of the Sicilian oil tradition is mixed with technological innovation and environmental sustainability.

The Sikulus company also produces delicious sweets with extra virgin olive oil olive, using typical Sicilian products of the highest quality.

Leading Sikulus with passion and dedication

Sergio Pappalardo, owner of the company, technician and oil sommelier, dedicates himself personally 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. Professor of Economics, for about 10 years committed to the dissemination and valorization of high quality extra virgin olive oil. Consultant for olive oil companies throughout the country and Sommelier of EVO Oil.

In 2018 he founded the Sikulus agricultural company, exporting its gourmet oils all over the world.
Since 2022 co-owner of the online platform E-Olio leader in Italy in the sale and dissemination of the best labels of extra virgin olive oil.
In 2024 he was awarded the Vittoria Alata by the Euro-Mediterranean Academy of Arts in collaboration with the Sorbonne University of Paris for his passionate and tireless work on the dissemination of the culture of high-quality EVO oil, and for having contributed, thanks to his company, to the valorization of the Etna area in the world.

In a cool, dry place. Protected from light, heat sources and strong odours. Once opened, minimize exposure to air. Best consumed within 18 months from the date of bottling.

Why does olive oil get cloudy and thick?

Probably at some point you’ve seen some white lumps in the olive oil you store at home, but you know why? If you’re a long time olive oil user then it’s possible that at some point you’ve noticed white crystals in the olive oil you keep at home. But do you know what they are and why they are there? To explain, let’s start by comparing the freezing process of olive oil and water:

Water is a homogeneous liquid made entirely of H2O (hydrogen and oxygen) molecules. Since it’s made of one type of molecule, all of its particles freeze at the same temperature: 0ºC (32º fahrenheit). As the temperature lowers, the movement of the water molecules becomes slower until the water reaches freezing temperature at 0ºC, at this point the molecules stop moving and the water freezes and becomes solid: ice. A similar process takes places with olive oil, but olive oil is not a homogeneous liquid like water is. The difference is that olive oil is made of a few different molecules, called triglycerides, and each has its own freezing temperature. The freezing point of these different molecules ranges between 0ºC and 15ºC depending on the fatty acid composition. The colder the olive oil gets, the greater the number of molecules that will start solidifying. Cold temperatures is the reason some white crystals may appear in your bottle of olive oil, especially during winter months.

Does that mean the olive oil is not good to use?

Not at all! The olive is perfectly fine without causing any nutrient loss. The freezing process is perfectly natural and has no impact on the quality of the olive oil. Not at all! The olive is perfectly fine; in fact, freezing olive oil will keep it fresh for longer without causing any nutrient loss. The freezing process is perfectly natural and has no impact on the quality of the olive oil. In colder homes and countries in the Europe, olive oil can freeze under normal conditions, especially during the winter. In these cases, don’t worry and just remember that it’s actually better to store olive oil at a cold temperature. Cold temperatures prevent degradation of the olive oil., be sure to store your olive oil in the coldest place in your kitchen or pantry, to keep it as fresh as the first day you got it.

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