The difference between natural, biodynamic, organic, and conventional wine, explained clearly.

In southeastern Sicily, among dry stone walls and the sunny plateaus of the Iblei Mountains, grows a cultivar that many consider among the noblest in the Mediterranean: the Tonda Iblea.It is not just any oil. It is an extra virgin capable of telling the story of an entire territory, recognizable from the very first scent. For Boniviri, it means enhancing an extraordinary cultivar, grown by small producers who carefully manage every stage of production. Why Tonda Iblea oil is special Tonda Iblea is a native variety of eastern Sicily, mainly grown in the territories of the Iblei Mountains. Its uniqueness is aromatic: few oils in the world have such a distinctive sensory profile. When tasted, clear notes of: green tomato tomato leaf fresh aromatic herbs artichoke It is an intense but balanced oil, with harmonious bitterness and spiciness.This aromatic complexity comes from three factors: the olive variety the terroir of the Iblei the early harvest The result is a lively, vibrant oil, capable of transforming even the simplest dishes. Why it costs more than many other oils We are often asked why some artisanal extra virgin oils cost more than industrial oils. In the case of Tonda Iblea, the reasons are concrete. 1. Limited production This cultivar is not widespread everywhere and many plants are grown in traditional olive groves, often on difficult or terraced land. 2. Early harvest To get the maximum aromas, the olives are harvested before full ripeness.This improves quality but reduces yield: many more olives are needed to produce the same amount of oil. The olives are crushed within a few hours of harvesting to preserve aromas and polyphenols. 3. Low yield The Tonda Iblea has a medium or medium-low yield compared to some very productive cultivars, especially if harvested early to produce high-quality oil. 4. Short supply chain and real agricultural work Behind every bottle there are: farmers manual or semi-manual harvesting local mills It’s not an industrial production: it’s agriculture. What does Tonda Iblea oil taste like Tonda Iblea oil is famous among chefs and tasters precisely for its unique aromatic profile. On the nose: green tomato tomato leaf fresh herbs On the palate: intense fruitiness elegant bitterness progressive spiciness The final sensation is fresh and lingering. It’s one of those oils that does more than just dress: it completes the dish. How to use it best  Such an aromatic oil is best enjoyed raw. The perfect pairings: Warm breadThe simplest way to truly understand it. Fresh saladsTomatoes, cucumbers, fennel. Legume soupsLentils, chickpeas, fava beans. Grilled vegetables Grilled fish Fresh cheeses Just a few drops are enough to change the character of the dish. An oil that tells the story of the land  For Boniviri, working with Tonda Iblea means preserving a Sicilian agricultural heritage. Each bottle is the result of: native cultivars local agricultural work careful harvesting careful crushing An oil born from a specific territory that carries its identity.

The olive oil season is underway, and the new oil will arrive soon. The olives are harvested at the right level of ripeness, crushed within a few hours, and the oil rests in steel tanks to naturally stabilize.But be careful: even the oil from the previous season, if well preserved, remains excellent. It can be used in everyday dishes, while the new oil is ideal for dressing raw to appreciate the fresh and intense green aromas typical of freshly pressed extra virgin olive oil.