Origin
Medium fruity oil obtained from Nocellara del Belice olives, a typical variety of western Sicily (areas of Partanna,
Campobello di Mazara), from olive groves facing south, at 200-400 meters above sea level.
Collection
Hand picking. From 10th to 30th October.
Extraction
Solely mechanically, in a latest generation oil mill with continuous cycle 4.0 technology, two-phase extraction, without adding water and at a controlled "cold" temperature (below 27 degrees).
I wait
Yellow with green shades.
Perfume
Medium fruity with notes of artichoke, green almond, freshly cut grass, green tomato and fresh aromatic herbs.
Flavor / Aroma
Persistent bitter and spicy in balance with fruity notes.
Use
Salmon carpaccio, tomato first courses,
grilled fish, grilled white meats.
Ingredients
100% extra virgin olive oil.

Monocultivar Nocellara del Belice PGI is produced from the olives of this typical Sicilian variety, the Nocellara del Belice, typical of the central part of the island. Its large fruits with crunchy pulp produce an oil with a very intense fruitiness and strong sensations of bitterness and spiciness. This cultivar is excellent both for oil production and as a table olive, thanks to the fact that the olives are large and fleshy. The variety is also known as Mazara or Castelvetrano olive, its areas of choice.

An extra virgin olive oil with a typical yellow to green color is obtained from the Nocellara del Belice variety. It reveals itself on the nose as medium-intensity fruity with characteristic notes of tomato, fresh aromatic herbs, artichoke and almond. Its taste is bitter, not very spicy. In the kitchen, like all quality extra virgin olive oils, it gives its best when raw as a condiment. But its high smoke content also makes it an ally for frying.

The quality of our Monocultivar Nocellara del Belice PGI is born in the field but is refined in the oil mill thanks to our incessant research work. By combining study and experience, we have in fact created an innovative system that allows you to set, and therefore manage, every single process of the production plant based on a (secret) "recipe" personalized by cultivar, origin and state of ripeness. Thus we can standardize and enhance the organoleptic properties of each olive variety, drawing only the best from each and thus creating our special blends.