The Nocellara del Belice is a very valuable cultivar and is, among the Sicilian indigenous varieties , probably one of the most esteemed ever, so much so that in 1998 it obtained the DOP certification (protected designation of origin). Present in the Sicilian territory for several centuries (probably already at the time of Magna Graecia ), this cultivar is excellent both for the production of extra virgin olive oil and for table consumption, thanks also to its very large sizeNocellara del Belice . Nocellara trees are not very large but have a certain ability to adapt to the most varied environmental conditions. Also known as Oliva di Mazara or Castelvetrano, Tonda and Trapanese, is a self-incompatible variety and various other cultivars are generally used for pollination, especially Giarraffa and Pidicuddara.
The Nocellara tree has medium vigor, an expanded habit and a medium-expanded crown. During the veraison phase, the drupes darken and gradually take on a color that indexapproaches violet . They tend to have a spherical and symmetrical shape, with a round apex, rounded base and the presence of umbo. These are very large olives , with a weight that often exceeds six grams and rarely falls below four grams. Their surface is also dotted with large lenticels which, however, are not very numerous. The ratio between stone and pulp is also excellent, and the latter is endowed with great consistency, characteristics that make Nocellara del Belice an excellenttable olive even if over time the sale of extra virgin olive oil obtained from this cultivar has also become very profitable.
Organoleptic and nutritional aspects of Sicilian oil for sale
The oil obtained from the pressing of these olives generally has a color that can range from yellow to deep green and a very low acidity that is constantly kept below 0.5%. On the nose, the extra virgin olive oil for sale shows a medium intensity olive fruitiness accompanied by notes of almond, green tomato, cut grass, artichoke and sometimes aromatic herbs. The taste is bitter, slightly spicy and with a hint of sweet.
In the kitchen, this oil gives its best both raw (for dressing soups, vegetables and salads) and cooked (in the preparation of roasts and fried foods, both meat and fish) thanks to the fact that its smoke point it is higher than other types of oils. The table olives , on the other hand, can be prepared both in black and green with the brine methods or with the so-called Sevillian method. The polyphenol content is high and therefore the consumption of this oil favors the reduction of the risk of cardiovascular diseases, while the high content of highly digestible fats favors the reduction of cholesterol and blood sugar.
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