The Olive “Cerasuola” is characterized by great vigor with a fairly high productivity. Being the plant androsterile it is pollinated with Nocellara del Belice, Biancolilla and Giarraffa plants. The fruits are medium-sized, of an intense green color that turns black when ripe. The elliptical and asymmetrical fruit can exceed 4 grams.
The Olive “Cerasuola” are pressed to produce Sicilian extra virgin olive oil. The oil produced with these olives has a rather strong fragrance with a prevalence of bitter and spicy. If the olives are harvested while still green, the oil may have hints of green pepper, while if the olives are harvested well ripe the oil has a softer and more balanced flavor.
Its cultivation is typical in the north-western side of Sicily, in the areas of the provinces of Palermo and Trapani.
It is packaged in “dorica” type glass bottles of 0.250 liters, and 0.750 liters and in metal cans of 2.00 liters, 3.00 liters and 5.00 liters for the marketing of extra virgin olive oils in total safety and hygiene.