Extra Virgin Olive Oil Nocellara del Belice

Description

Single-Variety Extra Virgin Olive Oil

The Nocellara del Belice, a native cultivar originating in western Sicily, produces an extra virgin olive oil with a bold and rich flavour profile. The intense aromas of basil and artichoke herald a lingering spicy note, which brings out its Mediterranean character. Made from 100% Italian olives grown by our members, it is the result of meticulous work from the tree right through to bottling. Recommended pairings: red meat, legume soups, rustic pizza.

Type: Extra Virgin Olive Oil, 100% Italian

Nocellara del Belìce variety (100%)

Name of the Olive Grove: Feudottto

Superficie Uliveto 200Ha

Elevation of the olive grove: 50–200 metres above sea level

Producing municipalities: Menfi (Ag), Castelvetrano (Tp)

Harvest Period: 10–31 October

Manual Harvesting Technique

Stage at Harvest: Onset of veraison

Continuous-cycle, cold extraction system

Yield per 100 kg of olives: 15%

Storage: In steel containers

Uses: Sliced meat, boiled meat, cooked vegetables, legume soups, fish. It makes a pizza a real treat.

Excellent Self-Esteem Score

ORGANOLEPTIC PROFILE

Acidity <0.3

Peroxide number < 5

Density: Medium to high fluidity

Appearance: Slightly cloudy

Tasting Notes: Green in colour with lemon-yellow highlights. On the nose, aromas of basil, artichoke, citrus notes and white pepper

Available sizes: 25 cl, 50 cl.