The Nocellara del Belice olive is one of the most valuable and renowned olive varieties not only in Sicily, but also in all of Italy. Originating from the Belice Valley in the western part of the island, this cultivar is famous both for its use as a table olive and for the production of a higher-quality extra virgin olive oil.
Characteristics of the Nocellara del Belice Olive
Nocellara del Belice is a large olive, deep green in colour when harvested for consumption as a table olive, and which turns black when fully ripe. Its flesh is firm and flavorful, with a fruity and slightly bitter taste that makes it perfect for eating directly, whether in brine or crushed. Canalotto Farm, an organic Sicilian farm, grows them using natural methods to produce brined olives and olive paté all organic and, of course, delicious and healthy!
One of the main characteristics of this variety is its versatility: in addition to being one of the most appreciated table olives, it is also used in the production of extra virgin olive oil, obtained exclusively from hand-picked olives that are cold-pressed to keep all their organoleptic properties intact.
Nocellara del Belice Oil: Sicilian “Green Gold”
Extra virgin olive oil made from Nocellara del Belice is considered a true “green gold”. Its organoleptic characteristics make it unique among Italian oils. The oil has a bright green color with golden highlights and a fresh, fruity scent, reminiscent of freshly cut grass and green tomatoes.On the palate, it stands out for its balanced taste, where the bitterness and pungency blend in harmony, with notes of artichoke, almond and aromatic herbs.
Canalotto Farm also produces this organic green gold! An extra virgin olive oil named Perfectum, which is also available in a chili-infused version obtained by adding organic chili peppers.”
Health Benefits of Nocellara del Belice Olive Oil
The Nocellara del Belice olive oil, like all high-quality extra virgin olive oils, is rich in natural antioxidants, especially polyphenols, which help fight oxidative stress and protect the body from free radicals. Furthermore, this oil boasts a high content of fatty acids monounsaturated, particularly oleic acid, which has been shown to have beneficial effects on cardiovascular health, thereby reducing the risk of heart disease.
Regular consumption of extra virgin olive oil, especially high-quality varieties like the one that produced from Nocellara del Belice olives, is associated with a healthier and more balanced lifestyle, central to Mediterranean diet.
Production process
The production of Nocellara del Belice olive oil follows a traditional enviromentally-friendly process, starting with the manual harvesting of the olives. This method preserves the fruit’s integrity, preventing damage that could compromise its quality. The olives are then cold pressed, a process that ensures their organoleptic and nutritional properties remain intact.
The oil is extracted without the use of solvents or chemicals, ensuring a pure and natural product, in line with the highest quality regulations.
Cooking Uses
The Nocellara del Belice extra virgin olive oil is highly appreciated is highly appreciated in the kitchen for its versatility. Thanks to its strong yet balanced flavor, it is suitable both for raw use on salads, grilled vegetables, and bruschetta, and for seasoning more complex dishes such as meats, fish and legumes. It is ideal for preparations that require an oil of great personality, capable of enhancing the flavors without overpowering them.
Conclusion
The Nocellara del Belice olive and the oil that is derived from itself represent not only a sicilian excellence, but also a symbol of the rich agricultural tradition of the Belice valley. Choosing this oil means not only appreciating a product of the highest quality, but also supporting a unique culture and territory, which continue to produce gastronomic treasures known and appreciated throughout the world.
Next article Christmas Gift Ideas: Organic Foods for a Special Present