Peranzana Mono

Peranzana Mono is the result of long familiarity with this variety and an understanding of its naturally gentle character. Unlike more forceful cultivars, Peranzana asks to be gently and carefully listened to.

Produced in the hills around Cancellara, in Basilicata, the olives are harvested with care and milled within a few hours, allowing their natural balance to remain intact rather than shaped by technique.

The aim is simply to preserve what the olives already offer: freshness, clarity, and an ease on the palate that feels complete rather. Peranzana Mono is made to accompany food quietly and confidently, bringing harmony to the table without ever taking it over.

Peranzana Mono displays a luminous emerald green color accented by golden reflections. On the nose, it opens gently with fresh herbal notes, artichoke, and green almond, followed by subtle hints of arugula and tomato.

The palate is smooth and composed, marked by a perfectly measured bitterness and soft spiciness that never overwhelms.

The texture is clean and lightly fluid, carrying the flavors with ease and finishing in a delicate, balanced persistence that defines the natural elegance of the Peranzana variety.

Oil Profile

• Fruitiness: Medium
• Bitterness: Light–Medium
• Spiciness: Light–Medium
• Color: Emerald green with golden reflections
• Texture: Medium–low fluidity, smooth and refined

The story of Francesco Cillo begins in 1931, in a small village nestled among the quiet hills of Basilicata, where olive trees have shaped both the landscape and local life for centuries. From the very beginning, this has been a place where time moves slowly, where the olive tree is a constant presence.

The groves lie on gently rolling hills formed millions of years ago, composed of clay-rich, pale-blue sands typical of Lucania. These soils, combined with altitude and strong natural temperature variations, create a unique microclimate that has long been recognised for its suitability to olive cultivation. Archaeological traces confirm that olives were already grown here as early as the 6th century BC, rooting today’s production in a land with an exceptionally deep agricultural memory.

The landscape surrounding Cancellara has remained largely untouched, allowing olive trees to develop naturally, in harmony with their environment. This sense of continuity - between land, climate, and human presence - is at the heart of the identity of Francesco Cillo olive oils.

What distinguishes the olive oils of Francesco Cillo today is the way tradition and precision coexist. Each harvest is approached with restraint and clarity: olives are picked at carefully chosen moments, processed within hours, and extracted using modern techniques designed to protect freshness and varietal identity. Storage under controlled conditions and the use of renewable energy throughout production reflect a sustainability mindset rooted in long-term responsibility rather than short-term gain.

This quiet, consistent approach has not gone unnoticed. Over the years, Francesco Cillo olive oils have been repeatedly recognized by some of the most respected international guides and competitions. From being ranked first at the Olio Awards by Der Feinschmecker in 2025, to regular selections in authoritative guides such as FLOS OLEI, Merum, BIBENDA, Slow Food, and Gambero Rosso, the estate has demonstrated remarkable continuity in quality.

International competitions have confirmed this consistency as well. Multiple gold medals at the NYIOOC – World Olive Oil Competition, the JOOP – Japan Olive Oil Prize, and the Berlin GOOA Quality Award underline not only technical excellence, but the estate’s ability to translate terroir into oils that speak clearly across cultures and tasting panels. Recognition for packaging and design further reflects an attention to detail that extends beyond the oil itself.

Yet these awards are not treated as an endpoint, but rather a philosophy that remains unchanged: respect the land, protect the diversity of cultivars, and allow each harvest to express its own character without compromise. The result is an olive oil that does not follow trends, but builds trust year after year, a true expression of place, time, and thoughtful human dedication.

Read the story of how we discovered the olive oils from Francesco Cillo in our journal entry: When taste comes first - Our discovery of Francesco Cillo olive oils