It is a native cultivar that produces a Sicilian extra virgin olive oil with low acidity.

This oil, with a delicate taste, is recommended for consumers suffering from heart disease. Immediately after milling, the oil has a light green color; after a couple of months, following decantation, it has a straw yellow color.

It is widespread in the provinces of Nisseno (Caltanissetta), Messina, Palermo, Agrigento and Ragusa.