Extra virgin olive oil from the single variety of olives extracted from “Nocellara del Belice” olives harvested only from our own olive groves that we cultivate for a whole year to make them produce olives of the best quality and suitable to give an extra virgin olive oil with very low acidity. soils, with “PDO Val di Mazara” certification and in the PGI area, are located in Menfi in the “Abate” and “Feudotto” districts with certification “DOP Val di Mazara” and in the IGP area.
The “Nocellara del Belice” Oil is extracted from a particularly large and tasty olive, which is produced by the homonymous cultivar in the Belice Valley, mainly in the area between Menfi, Santa Margherita di 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 and has a color that can range from yellow to intense green and a very low acidity that is constantly kept below 0.50%. On the nose, the “Nocellara del Belice” extra virgin olive oil shows a medium intensity fruity olive accompanied by notes of almond, green tomato, mown grass, artichoke and sometimes aromatic herbs. The taste is bitter, slightly spicy and with a hint of sweetness. In the kitchen, this oil gives its best:
- raw for the dressing of soups, vegetables and salad;
- cooked in the preparation of roasts and fried meat.
Conservation: The organoleptic characteristics are maintained, as long as possible, unaltered, keeping the product at a temperature between 15 and 20 degrees, away from sources of heat, light and oxygen that accelerate oxidation. It is advisable not to decant into oil containers that accelerate the oxidation process.