Extra virgin olive oil monovarieltale extracted from olives “Nocellara del Belice” collected only from olive groves of our property that we grow for a whole year to make them produce olives of the best quality and suitable to give an extra virgin oil at very low acidity. The land, with certification “DOP Val di Mazara” and in the IGP area, are located in Menfi in the districts “Abate” and “Feudotto” with certification “DOP Val di Mazara” and in the IGP area.
The Oil “Nocellara del Belice” is extracted a particularly large and tasty olive, which is produced from the cultivar of the same name in the Belice Valley, mainly in the territory between Amphinel, Santa Margherita of Belice, Montevago, Castelvetrano, Santa Ninfa, Gibellina, Campobello di Mazara, Poggioreale and Salaparuta.
The Oil “Nocellara del Belice” is an oil with a strong and intense taste has a coloration that can go from yellow to deep green and avery low acidity that is constantly below 0.50. On the smell, the extra virgin olive oil “Nocellara del Belice” comes with a fruity olive of medium intensity accompanied by notes of almond, green tomato, mowed grass, artichoke and sometimes herbs. The taste is bitter, slightly spicy and with a hint of sweet. In the kitchen, this oil gives the best of it:
- raw for the seasoning of soups, vegetables and salad;
- cooked in roasting and frying meat.
Conservation: The sensory characteristics are maintained, for as long as possible, unchanged, keeping the product at a temperature between 15 and 20 degrees, away from heat, light and oxygen sources that accelerate its oxidation. It is advisable not to transpose into oils that speed up the oxidation process. The dark glass or stainless steel containers are recommended to make it better to maintain.