Few foods express their place of origin as clearly as a great extra virgin olive oil. Its aroma, colour and flavour are shaped by the olive variety, climate, soil, moment of harvest and the speed with which the fruit reaches the mill. On the western slopes of Mount Etna, the Romano family has been working with these variables since 1959.
Today, Romano Vincenzo represents three generations of Sicilian olive-oil expertise. Based in Bronte, the family mill combines native cultivars and manual harvesting with modern continuous extraction technology. The result is a collection of expressive extra virgin olive oils that bring together Sicilian terroir, careful production and distinctive Italian design.
A Family Mill Founded in Bronte in 1959
The Romano family’s relationship with olive oil began in 1959, when the first family mill opened in Bronte, a town known internationally for its pistachios but also surrounded by an important agricultural landscape. The location between Mount Etna and the Simeto Valley provides dramatic changes in altitude, volcanic soils and conditions suited to several native Sicilian olive varieties.
Over the decades, Romano Vincenzo developed from a local mill into a specialist producer focused on premium extra virgin olive oil. The company follows the production chain from the selection and harvesting of olives through extraction and bottling. This close control helps protect traceability and allows each oil to retain the identity of its cultivar and growing area.
The business is now led by the third generation, which continues the family tradition while investing in modern stainless-steel extraction systems. It is a useful reminder that artisan food does not have to choose between heritage and technology: careful modern processing can help preserve the aromas that begin in the orchard.
Why Mount Etna Produces Such Characterful Olive Oil
Mount Etna is not simply a dramatic background. Its slopes create a mosaic of altitudes and microclimates, while the volcanic landscape gives local agriculture a strong regional identity. Romano Vincenzo works with olives grown between the Etna slopes and the Simeto Valley, including orchards situated hundreds of metres above sea level.
The best-known local cultivar is Nocellara dell’Etna. It produces oils with green aromas, a noticeable but balanced bitterness and pepperiness, and notes that can recall freshly cut grass, tomato and herbs. Other Sicilian varieties used in selected Romano oils include Biancolilla, Tonda Iblea and Nocellara del Belice.
Bitterness and a peppery sensation are not defects in a fresh extra virgin olive oil. When balanced, they are part of its sensory structure and are often associated with the natural phenolic compounds present in the fruit. A high-quality Sicilian oil is therefore not expected to taste neutral: it should add flavour as well as fat to a dish.
From Early Harvest to Rapid Extraction
Good olive oil begins with healthy fruit, but timing after harvest is equally important. Damaged olives or fruit left waiting for too long can lose freshness and develop unwanted aromas. Romano Vincenzo harvests selected olives manually, with the aid of combs and nets, and processes them quickly in a continuous extraction system.
For the organic and Sicilia PGI oils, the producer states that extraction takes place within eight hours of harvest. The Monte Etna PDO oil is extracted on the same day as the olives are picked. Working quickly helps protect the fresh green aromatic profile for which early-harvest oils are valued.
The oils are obtained exclusively through mechanical processes. This is fundamental to the definition of extra virgin olive oil: it is olive juice produced without chemical refining, and it must also meet strict chemical and sensory requirements.
What Does Monte Etna DOP Mean?
The letters DOP, or PDO in English, stand for Protected Designation of Origin. This European designation connects a product to a defined geographical area and a recognised production specification. Romano Vincenzo Monte Etna DOP is produced from Nocellara dell’Etna olives grown in the Etna area, with the production chain controlled according to the designation’s rules.
Romano also produces Sicilia IGP, or Sicily PGI, olive oil. PGI is another protected European geographical indication, but its rules provide a different relationship between product and territory. Both designations offer more meaningful information than a label that merely uses Italian imagery without clearly establishing where the olives came from.
Meet the Romano Vincenzo Oils
The Romano Vincenzo collection available at Biolekarna.cz includes both terroir-focused oils and decorative editions designed to become part of the table.
Monte Etna DOP Extra Virgin Olive Oil
This is the clearest expression of the local Nocellara dell’Etna cultivar. The olives come from the slopes of Etna at approximately 600–800 metres above sea level and are processed on the day of harvest. The oil has intense green tones, a medium fruity aroma reminiscent of fresh grass and a bitter, peppery flavour with a tomato-like finish.
It works particularly well as a finishing oil for beans, lentils, grilled vegetables, soups, roasted meat, fish or simple bread. A small amount added immediately before serving allows its aroma to remain at the centre of the dish.
Monte Etna DOP in the Iconic Sicilian Tin
The same regional character is presented in a colourful 500 ml tin decorated with classic Sicilian imagery, including Mount Etna, the sun and the sea. The tin is practical as well as attractive because it protects olive oil from light. It makes an accessible gift for anyone who enjoys Italian food but still wants a product with a verified geographical identity.
Le Iconiche Fiorellini and Maioliche
The Le Iconiche bottles make Sicilian visual culture part of the experience. Fiorellini uses a colourful floral design, while Maioliche is inspired by the decorative ceramic patterns associated with the island. Inside is 100% Italian extra virgin olive oil rather than a purely ornamental product.
Selected Le Iconiche oils combine Nocellara dell’Etna, Biancolilla and Tonda Iblea olives. Their profile is gently fruity and grassy, followed by mild bitterness, pepperiness and a tomato-like finish. These decorative 500 ml bottles work equally well as a host gift, a centrepiece for the dining table or an introduction to premium Sicilian olive oil.
An Award-Winning Year in 2026
Romano Vincenzo’s quality received significant international recognition in 2026. Its Monte Etna DOP won first place in the DOP/IGP category at Olio delle Sirene in Sorrento and the Gran Goccia d’Oro first prize in the intense-fruity DOP category at the AIPO d’Argento competition.
The oil also received a gold medal at the 2026 Japan Olive Oil Prize in Tokyo. The competition brought together 691 oils from 25 countries, making the award a notable confirmation that the distinctive character of Etna olive oil can stand out well beyond Sicily. The mill additionally received a special AIPO recognition for technological innovation.
How to Use Premium Extra Virgin Olive Oil
A premium oil does not have to be saved indefinitely for a special occasion. It is best enjoyed while its aromas are fresh. Use it raw on bruschetta, tomatoes, salads, legumes, roasted vegetables, soup, pasta, grilled fish or meat. It can also be used for normal cooking, although its most delicate aromas are easiest to appreciate when it is added near the end.
For a simple tasting, pour a little oil into a small glass, warm it gently in your hand and smell it before taking a sip. Notice the fruitiness first, then the balance of bitterness and the peppery sensation in the throat. Tasting it on its own makes it easier to understand what the oil contributes to food.
How to Store Olive Oil Correctly
Olive oil has three main enemies: light, heat and air. Store the bottle or tin tightly closed in a cool, dark cupboard, away from the hob, oven and direct sunlight. A refrigerator is usually unnecessary and may cause temporary cloudiness, although this does not mean the oil has spoiled.
Unlike wine, olive oil does not improve with age. Once opened, use it regularly rather than keeping it for years. The exact pace depends on the package and storage conditions, but freshness should always be the goal.
Sicilian Tradition with a Contemporary Identity
Romano Vincenzo succeeds because the story does not end with an attractive bottle. Behind the design is a family mill founded in 1959, native Sicilian cultivars, traceable geographical origin, rapid extraction and a sensory profile recognised by international competitions.
For anyone interested in Mediterranean food, authentic regional ingredients or simply a more expressive everyday olive oil, the collection offers a direct taste of the landscape surrounding Mount Etna.
Explore the complete Romano Vincenzo range at Biolekarna.cz and discover award-winning Sicilian extra virgin olive oils in traditional and iconic gift packaging.
