Barbera: Sicilian Olive Oil from Palermo Since 1894

For more than 130 years, Barbera has been making extra virgin olive oil with a clear sense of place. Founded in Palermo in 1894 by Lorenzo Barbera in partnership with the Florio family, the business remains family-owned and is now led by the fifth generation.

From versatile everyday oils to organic, protected-origin, single-variety and flavoured finishing oils, Barbera offers a thoughtful way to choose olive oil by purpose. There is a practical bottle for the busy kitchen, a larger format for food businesses and a more expressive oil for finishing warm bread, pizza, pasta, salads and antipasti.

We are pleased to include Barbera in our range of Italian wholesale ingredients, bringing Sicilian family oil-making to home cooks, bakeries, pizzerias, cafés and professional kitchens.

From Palermo to the World

The Barbera story began in Sicily during a period of rapid change in food production and international trade. In 1894, Lorenzo Barbera and the Florio family founded the Società degli Oleifici Siciliani, the company that would become Premiati Oleifici Barbera, also known as Manfredi Barbera & Figli.

The company quickly established a reputation beyond Sicily. Barbera represented the island at the Paris Universal Exposition in 1900, where it received gold medals, followed by further recognition at the 1904 Saint Louis Exposition and the 1906 Palermo and Monreale International Exposition. The word Premiati, meaning prize-winning, remains part of the company’s identity.

Barbera was also an early innovator in the presentation of olive oil. Lorenzo and his son Manfredi pioneered the use of glass bottles for extra virgin olive oil, using bottles similar to those traditionally used for Marsala wine. This helped Sicilian oil travel safely across the Mediterranean and across the Atlantic.

Today, Barbera remains an independent family business led by the fifth generation. Manfredi Barbera has also joined the Association of Italian Historical Trademarks, recognising the company’s long-standing commercial heritage.

The family’s connection to Sicily remains central. Olives are cultivated across the island, including Nocellara del Belice olives sourced from the farmlands around Partanna, Castelvetrano and Campobello di Mazara. Barbera’s historic headquarters are in Palermo, while its modern production facilities and experimental oil press support the company’s ongoing work in quality and innovation.

Why We Stock Barbera

Choose by purpose
Barbera makes olive oil selection straightforward. Choose a versatile larger format for everyday cooking, or explore a protected-origin or single-variety bottle when you want more character at the table.

Practical formats, distinctive flavour
The range works across professional and home kitchens, with oils suited to pizza, bread, pasta, salads and antipasti. Larger tins help busy kitchens stay supplied, while smaller bottles make excellent finishing oils.

A talking point for the table
The numbered Lorenzo oils highlight different Sicilian territories, olive varieties and flavour profiles. They are ideal for tasting, gifting or adding a more considered final touch to a dish.

More than 130 years of family oil-making
Barbera combines independent family ownership with modern production, careful sourcing and a genuine commitment to Sicilian olive culture.

What Makes Barbera Olive Oil Worth Buying?

Barbera’s range is built around the idea that extra virgin olive oil does not need to be interchangeable. The origin, olive variety, format and intended use all influence the experience.

The company uses an experimental oil press system that allows continuous research and testing. The mill includes different systems for crushing olives, including discs, hammers, opposing stone rollers and pitting. This gives Barbera the flexibility to explore how different methods influence the final oil.

Olives are selected from different areas of Sicily, with cultivation and production monitored throughout the process. Some oils are organic, while the Carlo Barbera and Lorenzo lines are often certified with Sicily PGI or DOP status. Always check the individual bottle for its exact designation.

DOP and PGI are protected European geographical designations. Both connect a product to a defined place and production specification, although the precise rules and geographical scope differ. In practical terms, these labels offer useful information about provenance and production standards.

How to Use and Store Olive Oil

Barbera oils are particularly useful across the Italian kitchen:

• Drizzle a characterful oil over warm sourdough or focaccia.
• Finish pizza with a small amount of oil after baking when you want its aroma to remain prominent.
• Use a versatile extra virgin olive oil for dressings, roasting, marinades and everyday cooking.
• Add chilli, garlic or truffle-infused oil to pasta, vegetables, bruschetta and antipasti.
• Keep every oil sealed, cool and dark, away from the hob and direct sunlight.

Freshness and storage matter as much as the label. A beautifully made oil will lose some of its aroma and freshness if it is repeatedly exposed to heat, light or air.

In the Range at Ratton Pantry

Explore the full Barbera collection, including everyday oils, Sicilian protected-origin bottles and distinctive finishing oils.

Everyday Extra Virgin Olive Oil

The Barbera Famiglia Extra Virgin Olive Oil 1L is a dependable everyday choice. It is soft and slightly fruity, with a medium density and bright green colour. The black-tinted glass bottle is suited to regular kitchen use, from dressings and cooking to finishing dishes.

For professional kitchens, cafés and food businesses, the Barbera Famiglia Extra Virgin Olive Oil 5L offers a practical larger format.

Organic and Protected-Origin Oil

The Barbera Organic Sicilian Extra Virgin Oil P.G.I. 500ml Tin is a compact, giftable format with a strong sense of regional identity. It is a natural choice for cooks looking for an organic Sicilian oil with PGI status.

The Lorenzo line takes a more detailed look at Sicilian territory and olive character.

The Barbera Lorenzo No.1 Italian D.O.P Organic Extra Virgin Olive Oil 500ml comes from the Valli Trapanesi. It is a slightly dense, brilliant green oil with golden yellow reflections and intense fruity notes. The flavour is well rounded, with green tomato and bitter almond notes followed by a persistent herbaceous finish.

The Barbera Lorenzo No.3 Italian D.O.P. Organic Extra Virgin Olive Oil 500ml comes from Val di Mazara in central Sicily. It is a refined choice for finishing bread, salads, grilled vegetables and delicate pasta dishes.

The Barbera Lorenzo No.5 Italian Extra Virgin Olive Oil 500ml is made from hand-harvested, single-variety Nocellara del Belice olives. It offers a focused expression of one Sicilian olive variety and makes a memorable finishing oil.

Frantoia Infused Oils

For a quick way to add flavour, explore Barbera’s Frantoia range:

• Barbera Frantoia Chilli Infused Extra Virgin Olive Oil 250ml adds lively heat to pizza, pasta and marinades.
• Barbera Frantoia Garlic Infused Extra Virgin Olive Oil 250ml brings savoury depth to crostini, vegetables and pasta.
• Barbera Frantoia White Truffle Infused Extra Virgin Olive Oil 250ml has a pronounced aroma for finishing pizza, eggs, pasta and creamy dishes.

Use infused oils sparingly. A small drizzle is usually enough to bring the flavour into focus.

Which Barbera Oil Should You Choose?

• For everyday cooking and dressing: Choose Barbera Famiglia 1L.
• For a busy professional kitchen: Choose Barbera Famiglia 5L.
• For an organic Sicilian oil in a practical tin: Choose Barbera Organic Sicilian Extra Virgin Oil P.G.I.
• For DOP organic oil with intense fruity character: Choose Lorenzo No.1.
• For a lighter, territory-led Sicilian expression: Choose Lorenzo No.3.
• For a single-variety oil made with Nocellara del Belice olives: Choose Lorenzo No.5.
• For adding flavour without preparing a separate dressing: Choose Frantoia Chilli, Garlic or White Truffle.

Not sure which format will suit your kitchen? We are always happy to help you choose.

Discover Barbera at Ratton Pantry

Explore the complete Barbera olive oil range, or browse our wider olive oil and infused oils collection.

Orders placed before 2pm Monday to Friday benefit from same-day dispatch, with express next-day delivery options available. If you are ordering for a bakery, pizzeria, café, restaurant or food business, our trade account service can help simplify regular ordering and supply planning.

Alongside premium baking supplies online, we source specialist Italian ingredients for kitchens that care about flavour, consistency and dependable service.

Barbera Olive Oil FAQs

Who are Barbera?

Barbera, formally Manfredi Barbera & Figli or Premiati Oleifici Barbera, is a family-owned Sicilian olive oil producer founded in Palermo in 1894 by Lorenzo Barbera in partnership with the Florio family. The business is now led by the fifth generation.

Where does Barbera olive oil come from?

Barbera sources olives from several olive-growing areas across Sicily. Its oils may also draw on traditions from other Italian regions, so check the individual bottle for the exact origin, cultivar and geographical designation.

What is the difference between DOP and PGI olive oil?

DOP and PGI are protected European geographical designations that link products to a defined place and production specification. The exact designation varies by product, so always check the label of the bottle or tin you are buying.

Which Barbera olive oil is best for everyday use?

Barbera Famiglia is the versatile everyday option. It has a soft, slightly fruity profile and is available in both a 1L black-tinted glass bottle and a 5L tin.

What is special about the Lorenzo oils?

The Lorenzo numbered oils highlight different Sicilian territories and olive characteristics. No.1 is a DOP organic oil from the Valli Trapanesi, No.3 is a DOP organic oil from Val di Mazara, and No.5 is made from hand-harvested, single-variety Nocellara del Belice olives.

Can Barbera olive oil be used on pizza?

Yes. Use olive oil before baking when the recipe calls for it, or add a small drizzle after baking when you want the oil’s aroma and flavour to remain prominent.

How should I use Barbera infused oils?

Use chilli, garlic and white truffle oils as finishing ingredients. Add a small amount to pizza, pasta, bread, vegetables, eggs or antipasti just before serving.

How should I store Barbera olive oil?

Keep the bottle or tin tightly sealed in a cool, dark place away from the hob, heat and direct sunlight. Good storage helps protect the oil’s freshness, aroma and flavour.