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Rare Sicilian extra virgin olive oil from wild olives of the Monti Iblei. Intensely fruity and very high in polyphenols, with green almond, wild herbs and pronounced bitterness and pepperiness. Read more
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An exceptional Sicilian extra virgin olive oil from wild olives of the Monti Iblei. Intensely fruity, exceptionally rich in polyphenols and distinctly bitter and peppery, with green almond, wild herbs, chicory and freshly cut grass.
This story does not begin with an ordinary olive tree
Mille is made from wild olives growing spontaneously along streams in the Monti Iblei of southeastern Sicily.
The Italian name for the wild olive is olivastro. Its fruit is tiny and produces remarkably little oil.
Commercially inconvenient perhaps. For Frantoi Cutrera, that is precisely what makes it interesting.
Mille is intensely fruity, with notes of green almond, thistle, wild greenery, freshly cut grass, chicory and fresh aromatic herbs.
The palate is full-bodied and powerful, with pronounced and persistent bitterness and pepperiness.
This is not a gentle introduction to olive oil. Mille is for people who actively enjoy intensity and character.
Wild olives grow spontaneously in areas where cultivated olive trees also thrive. They often resemble shrubs and carry very small fruit.
For Mille, Cutrera uses wild olives growing at around 450 metres in the Monti Iblei.
According to Frantoi Cutrera, approximately 18 kilograms of wild olives are needed to produce one litre of Mille.
A huge amount of tiny fruit for very little oil. Limited production is therefore unavoidable rather than a marketing invention.
Modern technology for a truly wild olive
The olives are processed exclusively by mechanical means in Cutrera’s modern mill.
Extraction takes place in a continuous two-phase system without added water and at a controlled temperature not exceeding 27°C.
Mille is known for its very high polyphenol content, perfectly reflected in its pronounced bitterness and pepperiness.
Because exact analytical values can vary by harvest and batch, we prefer to describe Mille as exceptionally polyphenol-rich rather than promise one permanent figure for every bottle.
Use Mille with pulse soups, bruschetta, grilled vegetables and robust dips.
It is particularly suited to finishing dishes where the flavour of the olive oil itself is meant to stand out.
Its unusually high polyphenol content sometimes leads to Mille being presented almost as a miracle oil. Extra virgin olive oil remains a food, not a medicine.
A rare wild-olive oil with an exceptionally low yield and such an intense flavour profile is interesting enough without exaggerated promises.
Discover more about polyphenols and exceptional Italian extra virgin olive oils.
| Country of origin | Italy |
| Content | 500ml |
| Olive Oil Acidity – Purity Meter – Max. 0.8% for Extra Virgin | 0,15 % |
| Peroxide (mEq O₂/kg) – Freshness – Max. 20.0 for Extra Virgin | 2,6 |
| Polyphenols (mg/kg) – Antioxidants – EU health claim ≥250 | 1032 mg/kg |
