Enthusiastic olive growers for 4 generations

In sunny Sicily, on the slopes of the Etna volcano, the olive grove of the Sikulus agricultural company covers an area near the town of Santa Maria di Licodia in the province of Catania at around 950 m above sea level.

It is here that the company, for four generations, has brought into play a true "Oil Culture", where the knowledge of the Sicilian olive oil tradition mixes with technological innovation and environmental sustainability.

The Sikulus company also produces delicious desserts with extra virgin olive oil, using typical Sicilian products of the highest quality.

The Sikulus Secrets

  • Oil culture

    The Sicilian olive oil tradition mixes with technological innovation and environmental sustainability.

  • Special flavor

    The "Don Peppino" oil stands out for its harmonious and elegant taste with hints of green tomato, rocket and aromatic herbs.

  • Careful conservation

    We preserve the organoleptic properties of our oil by storing it in modern stainless steel tanks at a controlled temperature.

  • Quality at an international level

    Many awards received in recent years: for our "Don Peppino" recognitions in national and international guides.

Leading Sikulus with passion and dedication

Sergio Pappalardo, owner of the company, oil technician and sommelier, personally dedicates himself to the cultivation of the olive tree and to all the phases of the transformation process, from the harvesting of the olives to the pressing and bottling.

Professor of Economics, for about 10 years engaged in the dissemination and valorization of high quality EVO oil. Consultant for olive oil companies throughout the country and EVO Oil Sommelier.

In 2018 he founded the Sikulus agricultural company, exporting his gourmet oils all over the world.
Since 2022, co-owner of the online platform E-Olio, leader in Italy in the sale and dissemination of the best labels of extra virgin olive oil.
In 2024 he was awarded the Winged Victory by the Euro-Mediterranean Academy of Arts in collaboration with the Sorbonne University of Paris for his passionate and tireless work on the dissemination of the culture of high-quality extra virgin olive oil, and for having contributed, thanks to his company, to the valorization of the Etna area in the world.