Olive Afficionado

Black olives, green olives, how about white-lilac olives? That’s the literal translation Biancolilla, an olive that flourishes all along Sicily’s sunny coast. On the first week of October, harvest time at the Azienda Agricola Mandranova, the umbrella-shaped Biancollila trees are laden with pale oval olives bearing a distinct red-violet blush. The Mandranova estate operates as an agriturismo, or working farm with rooms to rent. Owner Giuseppe di Vincenzo leads tours through the groves, while his wife, Silivia, leads cooking classes—with plenty of the house olive oil, of course. For more Italian specialties, click here for a recipe for marinated baby octopus!