Frantoio Gabriele 0.2 Traditional Line

Three Sicilian olive varieties in one remarkably harmonious blend

Gabriele 0.2 is made from Biancolilla, Nocellara and Cerasuola, three olive varieties inseparably linked to Sicily. Each cultivar brings something different, and it is precisely their combination that gives this Extra Virgin olive oil its balanced character.

The oil is fresh and fruity without becoming overly powerful. Green notes, artichoke and Mediterranean herbs are followed by pleasant bitterness and a gentle peppery touch. This makes Gabriele 0.2 approachable, but certainly not simple.

The Gabriele family has been producing olive oil in western Sicily for generations. The company combines traditional family knowledge with modern techniques to process its olives as quickly and carefully as possible.

The olives are selected at the right point in the harvest and cold extracted after picking. The aim is not maximum power, but freshness, purity and balance. That is clearly reflected in this traditional line.

The 0.2 in the name refers to a free acidity of just 0.2%. This does not mean the olive oil tastes acidic: acidity in olive oil is a chemical quality measurement that cannot be tasted directly.

For Frantoio Gabriele, this low value became so characteristic that it became part of both the name of the house and its principal olive oil. Above all, it says something about the quality of the olives and the care taken during harvesting and processing.

The aroma and flavour centre on green artichoke, fresh herbs, green olive and fresh vegetal notes. The fruitiness is clearly present without ever becoming sweet or heavy.

In our Olive Oil Guide, Gabriele 0.2 scores 7 for fruitiness, 4 for bitterness, 4 for pepperiness and 8 for complexity. With an intensity score of 6, it sits exactly where many people like their olive oil: enough character to be interesting, but not so powerful that it overwhelms the dish.

Gabriele 0.2 is particularly good with grilled fish, seafood, salads, vegetables, burrata and light pasta dishes. The oil adds enough aroma to make a dish more interesting while allowing delicate ingredients to keep their own flavour.

It is also exactly the kind of Extra Virgin olive oil that makes you reach for another piece of fresh bread. Its combination of fresh fruitiness, mild bitterness and gentle pepperiness also makes it an excellent everyday table oil.

Olio 0.2 is regarded as the flagship of Frantoio Gabriele. It clearly reflects what the house stands for: Sicilian olive varieties, low acidity, careful processing and above all a flavour that remains elegant and harmonious.

That makes this traditional version perhaps the purest introduction to Gabriele 0.2. No special packaging competing for attention, simply the olive oil itself – and with its approachable character, a particularly attractive Extra Virgin olive oil for everyday gastronomic use.