Grown mainly in Sicily, it owes its name to the fact that the drupe changes from the light green color of the unripe state to the purplish one of maturity.The resulting oil is very balanced, with a light green color immediately after milling and a straw yellow after a couple of months of decanting. On the palate it appears as a light, slightly spicy fruitiness, and sometimes with hints of tomato, artichoke, almond and fresh grass.