Protected Designation of Origin
DOP Monti Iblei Extra Virgin Olive Oil
Certified organic, produced in the heart of south-eastern Sicily among the limestone hills of the Iblean Mountains
The Territory
A Unique Mediterranean Terroir
The Protected Designation of Origin Monti Iblei identifies extra virgin olive oils produced on the limestone plateau of south-eastern Sicily, spanning the provinces of Ragusa, Syracuse and Catania. This territory, shaped by millennia of geological history, offers native cultivars an ideal microclimate: mild winters, dry summers, significant day-night temperature swings and mineral-rich soils that give the oil inimitable organoleptic qualities.
Tenuta Chiaramonte stands in Contrada Gisolfo, in the heart of the province of Ragusa, where the family has cultivated olives since 1820. Over two hundred years of olive-growing expertise blend with certified organic practices and modern extraction technology, producing a Sicilian extra virgin olive oil that fully expresses the identity of the Iblean Mountains.
Our organic olive groves cover 100 hectares of hillside between 200 and 400 metres above sea level, benefiting from the Mediterranean sea breeze that rises through the Iblean valleys. Harvesting takes place exclusively during the optimal window between October and November, when the olives reach the perfect stage of veraison for maximum concentration of polyphenols and aromas.
Native Varieties
Our DOP Cultivars
Tonda Iblea
DOP Monti Iblei - Gulfi Sub-zone
Tonda Iblea is the emblematic cultivar of the Iblean Mountains. It produces an intensely fruity extra virgin olive oil with distinct notes of green tomato, fresh almond and artichoke. On the palate it reveals a perfect balance of bitterness and pungency, with a long, clean finish. Rich in polyphenols and antioxidants, it is considered one of the finest cultivars in the Mediterranean.
Ideal on: bruschetta, salads, legume soups, grilled meats, aged cheeses
Moresca
DOP Monti Iblei - Valle Irminio Sub-zone
Moresca thrives in the Irminio Valley, where clay-rich soils and a more temperate climate give the oil a medium fruitiness of great elegance. Notes of fresh grass, sweet almond and green apple merge into a balanced and versatile profile. Bitterness and pungency are delicate and well-integrated, making this oil perfect for enhancing without overpowering.
Ideal on: raw fish, steamed vegetables, pasta with delicate sauces, baked goods
From Harvest to Bottle
Cold Extraction Within Six Hours
The quality of a DOP extra virgin olive oil is determined in the first hours after harvest. That is why our olives are brought to the mill within six hours of picking, while still intact and at their peak aromatic potential. The entire process takes place at controlled temperature, never exceeding 27 degrees Celsius.
Our estate mill uses a state-of-the-art continuous cycle system with malaxation in a controlled atmosphere. This method preserves intact the phenolic compounds and volatile substances responsible for the aromatic bouquet, ensuring an extra virgin olive oil with very low acidity (below 0.3%) and extremely high polyphenol levels.
ICEA organic certification attests that at every stage of the supply chain, from cultivation to bottling, no synthetic pesticides, chemical herbicides or artificial fertilisers are used. The result is a pure, traceable and authentic DOP Monti Iblei oil.
Frequently Asked Questions about DOP Monti Iblei Oil
What does DOP Monti Iblei mean?+
DOP (Protected Designation of Origin) Monti Iblei is a European quality mark certifying that the extra virgin olive oil has been entirely produced, processed and packaged within the Iblean Mountains territory (provinces of Ragusa, Syracuse and Catania), following strict regulations that guarantee its authenticity and quality.
What are the typical cultivars of DOP Monti Iblei oil?+
The main cultivars are Tonda Iblea (predominant in the Gulfi sub-zone), Moresca (characteristic of the Valle Irminio), Nocellara dell'Etna and Biancolilla. Each sub-zone has its own regulations with minimum percentages of native cultivars, ensuring the territorial typicity of the oil.
How should DOP Monti Iblei oil be stored?+
Extra virgin olive oil should be kept away from direct light and heat sources, at a temperature between 14 and 18 degrees. Always use dark glass or stainless steel containers, reseal well after use and preferably consume within 12-18 months of pressing to fully appreciate its organoleptic qualities.
What is the difference between DOP and IGP for olive oil?+
DOP (Protected Designation of Origin) requires that all production stages take place within the designated territory, from olive cultivation to milling and packaging. IGP (Protected Geographical Indication) is less restrictive: at least one production stage must occur in the indicated geographical area. DOP therefore offers a stronger guarantee of connection to the territory.
How to recognise an authentic DOP Monti Iblei oil?+
An authentic DOP oil always displays the European DOP seal (red and yellow oval) on the label, the certification number issued by the control body, the sub-zone indication (e.g. Gulfi, Valle Irminio), the harvest campaign reference and the producer's name. Be wary of products lacking these elements.
How long does DOP extra virgin olive oil last?+
A high-quality DOP extra virgin olive oil, properly stored, maintains its optimal organoleptic properties for 12-18 months from pressing. After this period the oil remains edible but progressively loses aromatic intensity and polyphenol content. The best-before date on the label is generally 18 months from bottling.
Discover Our Full Selection
Beyond our DOP Monti Iblei oils, Tenuta Chiaramonte produces organic wines, artisan preserves and gourmet products that tell the story of authentic Sicily.