OUR ‘NOCELLARA DEL BELICE’ EXTRA VIRGIN OLIVE OIL
FROM SICILY WITH LOVE
A first-quality olive variety, a typical Mediterranean climate and a cold extraction technique are the three main ingredients that make the difference to produce our authentic “green gold”.
Nocella is an olive oil obtained respecting the highest standards of quality and characterized by very specific organoleptic properties that make it one of the most appreciated products made in Valle del Belice.
Characterized by a fragrant, fruity and slightly acidic flavor, Nocella has an herbaceous tone and an aftertaste of almond, with bit and spicy sensations at the same time.
We are proud to claim that our Nocella has won the first prize both in 2018 and 2019 at the “Nocellara del Belice Extravirgin Olive Oil” contest organized and sponsored by Slow Food. Moreover, it has been included by Slow Food in its Guide to Extra Virgins 2020.
‘Nocellara del Belice’ Olive
‘Valle del Belice’ Territory
Cold extraction technique
• THE FINEST INGREDIENT
‘NOCELLARA DEL BELICE’ OLIVE
A joy for the eyes, a delight for the palate, Nocellara del Belice Olive is characterized by a rounded shape and a color varying from an intense green to a wine-red, a tender and dense pulp and a delicate, fruity flavor.
In all Europe, it is the only product to have obtained two different DOP certifications for the same variety: “Nocellara del Belice” for table olives and “Valle del Belice” for the oil extracted from them.
Particularly rich of high-digestive fiber, Nocellara also contributes to prevent diseases, among them certain types of cancer, and to combat the cellular ageing thanks to its richness of polyphenol with high antioxidant properties. It also guarantees a good mineral count, higher than many other vegetables.
• THE IDEAL CLIMATE CONDITIONS
‘VALLE DEL BELICE’ TERRITORY
A typical Mediterranean climate creates the perfect conditions for olive groves to produce ‘Nocellara’, spread almost exclusively in Valle del Belice, situated in the West-southern Sicily, between Castelvetrano-Selinunte, Partanna and Campobello di Mazara. This crop has managed to establish itself almost spontaneously, expecially on sandy or clay but deep soils that allowed Nocellara to get valuable and unique aspects.
Olive growing in this area has a very long tradition: it dates back to the 6th century before Christ, when the Greek colony of Selinunte started to cultivate olive plants, especially for table olives. A practice testified by the discovery of ancient millstones near the temples of the archaeological site. It soon became one of the most economic important resources for the territory, but it is only in the last two centuries that the local production has diversified in table olives and oil.
• THE IMPORTANCE OF THE TRANSFORMATION PROCESS
COLD EXTRACTION TECHNIQUE
The handmade harvest, done with the help of big nets, begins in mid October and lasts till November. Olives are immediately taken to the mill where they are transformed in oil inside cold extraction plants.
First, they are washed and defoliated with high temperature water jets and forced air, then they are mechanically milled: the temperature during the process has not to exceed 27° Celsius. After that, milled olives are reduced in paste from which are extracted oil, pomace and water, separated through modern centrifuges. Before its commercialization, oil is carefully analized, both chemically and organoleptically, in order to test that its characteristics correspond to all the standards of quality required by European law.
To be considered ‘extravirgin’, oil has to be extracted only through mechanical procedures at a temperature that does not alter negatively the final product; nevertheless it has to respect very restricted parameters, as acidity value and indicators of peroxidation.
From its very beginning, care for details and certified quality are main values at Nocella. Where green means respect for nature, genuine earth products and an immersive, tasteful experience of a territory and its best fruits.
