7月 07, 2025

Meet Pasquale Romano, Master of Nocellara Etnea and the Soul Behind a Great Olive Oil

Pasquale Romano, founder of Frantoio Romano in Bronte, Sicily, is a true expert in Nocellara Etnea, a native olive cultivar of Mount Etna. In 2014, his extra virgin olive oil won the prestigious Sol d’Oro award in Verona.

🌋 A Land Like No Other: Bronte and Its Volcanic Roots

“In Bronte, most olive groves grow on ancient lava soil, often alongside pistachio trees,” says Pasquale.
“It’s a volcanic land, rich in minerals and character.”

Farming here is challenging and respectful of nature.
“We practice a sustainable, low-intervention agriculture. No plowing, no irrigation — just pruning and natural fertilization.”

🫒 The Power of Nocellara Etnea

Nocellara Etnea is a dual-purpose olive, excellent both as table olives and for oil.
“It’s rich in polyphenols and gives an EVOO that’s beautifully balanced — with bitterness, spiciness, and pleasant herbal aromas.”

🕰 Timing Is Everything: Harvest Challenges

Traditionally, olives are harvested in October to ensure top quality. But 2024 taught Pasquale a hard lesson.

“That year, we had unusual rain in August, September, and October. The olives were full of water. When we pressed them, the yield was low — normal for high-quality oils — but more importantly, the polyphenols were washed out by the excess moisture.”

That batch still earned a Gran Menzione award in Verona, but lacked intensity.
“With NeroVulcano, we waited. When the olives dried, the oil was stronger, more bitter and spicy, with slightly fewer aromas — but a lot more character.”

🌱 Why the Same Olive Can Taste So Different

“The same olive tree can give you completely different oils depending on dozens of factors,” explains Pasquale.

“Altitude, soil type, sun exposure, irrigation, pruning, fertilization… it all affects the final product.
Even the direction the tree faces — north or south — makes a difference. Experience helps, but nature always surprises you.”

👨👦 A Life Devoted to Olive Oil

Pasquale has worked with Nocellara Etnea all his life.
“I’m 50 now, but I remember playing in my father’s mill as a child. I’d fall asleep on sacks of olives.”

Today, things have changed.
“Modern continuous-cycle machines, temperature-controlled extraction, stainless steel storage with inert gas — they’ve revolutionized quality.”

⚖️ The Struggle for Quality

Unfortunately, local farmers and consumers don’t always appreciate the value of excellence.

“Many farmers care only about yield. They come to the mill and ask, ‘What percentage are you giving?’ as if I were selling grain. They don’t understand that high-quality EVOO means lower yield but higher flavor.”

Even worse, tradition often clouds judgment.
“Some say the old press-made oils taste better — but that’s just what they’re used to. Honestly, I struggle to eat food with those oxidized oils.”

💔 Quality vs. Price

“People want oil for 2 or 3 euros per liter. If it costs 5 euros, they think it’s expensive. But you can’t make great olive oil at those prices.
Sometimes I give them a decent oil — not excellent, just decent — and they say: ‘It’s too bitter, too spicy.’”