EVOO "Olio di Nocellara"
100% Natural & Genuine
The Nocellara del Belice olive, also known as the Castelvetrano olive, is a plump olive that features a bold green color, and its velvety, compact flesh gives this olive its delicate, fruity flavor. It is cultivated in the area surrounding the town of Castelvetrano, near Trinità Lake in the province of Trapani, where the olive groves have been protected by the Selinunte temples for over 2,600 years. The Mediterranean sea breeze promotes the vigorous growth of these olive trees, which, in turn, produce robust olives. This olive is cultivated throughout the Belice valley, in and around Castelvetrano, Partanna, Campobello di Mazara, Salaparuta, Poggioreale and Gibellina. We obtain our precious, Extra Virgin Olive Oil by pressing fresh, plump, healthy olives in a manner that maintains all the flavor, aroma and health benefits for a rare oil that is a source of both wellbeing and longevity.
An Italian Superfood
The near complete digestibility of our oil helps combat cellular aging thanks, in part, to its overabundance of polyphenols, which are a powerful antioxidant. Used frequently, Olio di Nocellara Extra Virgin Olive Oil promotes wellness and can even be used for the prevention of colonrectal cancer, gastrointestinal and cardiovascular disorders and for other therapeutic purposes. The absence of cholesterol also reduces the risk of heart attack, thrombosis and arteriosclerosis, colonrectal cancer and protects the stomach, liver and arteries. It is a valid aid in reducing hypertension.
Valle del Belice olive growing is an age-old tradition handed down from the Greeks, and since the 1600s it has been, if not the sole economic resource for the Belice valley, certainly its most important. Over the last two centuries, the dual nature of the Nocellara del Belice cultivar was discovered, so that production is now divided into both table olives and olives for Extra Virgin Olive Oil.
Ultra Low Acidity < 0.2%
Its maximum acidity of 0.2% and medium density exalt the organoleptic properties that are typical of this oil, such as its bold, green color and distinctive aroma of freshly picked olives, as well as grassy notes, hints of tomato and artichoke, almond finish, and piquant mouthfeel. The Nocellara del Belice olive is rich in minerals, and, in fact, the quantity of calcium, magnesium, and vitamins A, E and D contained in the table olive are comparable to that of a mother’s breast milk.
Harvest to oil in just 4 hours
The harvest begins in early October and is normally complete by the end of November. Once harvested, the olives are taken immediately to the mill, where they are cold-pressed into oil within four hours. The transformation process is made up of four important, distinct stages: cleaning, in which leaves are removed and the olives are cleaned using warm water and compressed air; milling, when the olives are crushed mechanically; malaxing, which reduces the crushed olives into a finer paste; and extraction, to draw out our precious, extra virgin olive oil from this olive paste.
As a cornerstone of Mediterranean cuisine and a superfood of international renown, Olio di Nocellara olive oil exalts foods of all kinds, whether its to dress fresh vegetables or when used in cooking, bringing out flavors and aromas that are certain to delight. Having a strong character, this oil gives its best on bruschetta, as a dip for crudités or dressing for salads, in soups, or on wild game. Drizzled over baked fish dishes, it enhances flavors and produces amazing results, or experience an Italian tradition and enjoy this oil on a warm slice of durum-wheat bread, such as Pane Nero di Castelvetrano.
Our steel bottle
We preserve our oil to the best of our ability, which is why it comes in our AISI 304 stainless-steel bottle to protect the oil over time from both light and oxidation. Lightweight, unbreakable, and reusable, this bottle is designed for oil of the highest quality. Its satin finish and elegant design make it a perfect addition to any table setting. According to a study by the University of Florence, keeping oil in a stainless-steel bottle helps maintain the properties of the oil over a longer period of time.
100% Castelvetrano “Nocellara del Belice” cultivar. Hand-picked olives. Continuous cycle, cold-press milling and extraction. Pressed within 4 hours of the harvest. Stored at controlled temperatures in stainless-steel drums under a stream of nitrogen.
|Flavor||Intense and balanced fruity flavour with artichoke finish and grassy notes and with an aftertaste of spiciness and slight bitterness|
|Nutrition Facts||SERVING SIZE 1 TBSP (15 ML) AMOUNT PER SERVING:|
|Calories from fat||124 KCAL [509 KJ ]|
|TOTAL FAT||14 G [22% DV]|
|SATURED FAT||2 G [10% DV]|
|TRANS FAT||0 G|
|POLY FAT||1.3 G|
|MONO FAT||10 G|
|TOTAL CARBOHYDRATE||0 G [0% DV]|
|PROTEIN||0 G [0% DV]|
|SODIUM||0 G [0% DV]|
|CHOLESTEROL||0 MG [0% DV]|
|PERCENT DAILY VALUES [DV] ARE BASED ON A 2,000 CALORIE DIET|
|DOES NOT CONTAIN ALLERGENS|
Produced in Castelvetrano (Tp) - SICILY - ITALY on behalf of Italian Superfood srl