The "Cerasuola" olive is one of the main cultivars most widespread in Sicily. It is an oil olive and is not used as table olives.

Sicilian extra virgin olive oil produced by cerasuola has a golden green color and is a cultivar rich in polyphenols (antioxidants that are beneficial to the heart, preventing the risk of heart attack and cardiovascular disease). The oil produced has an intense taste with hints of bitter and spicy.

On the palate there is a taste of freshly cut grass, artichoke and tomato.