Nocellara Etnea Olive

Nocellara Etnea Olive

The origins and characteristics of the Nocellara etnea cultivar
Also known with various synonyms including Augghialora, Paturnisa and Tortorella , Nocellara Etnea is a Sicilian native cultivar with a dual purpose that grows in particular in the central and eastern area of ​​Sicily, in the area between the provinces of Enna, Catania, Messina, Syracuse and Ragusa. Being a self-incompatible variety, the agronomists for pollination resort to the Biancolilla and Moresca cultivars , while the attempts to nocellaraetnea leafuse Ogliarola Messinese and Tonda Iblea as inter-incompatible have proved unsuccessful . Characterized by a high productivity which is counterbalanced by a certain alternation in the crops, theNocellara Etnea is not an easy variety to grow due to the fact that the seedlings find it very difficult to take root and take root.

Quite resistant to fly, smoky and mange, this cultivar is rather susceptible to green moth, plumbing, verticillosis , cotonello and peacock's eye, and therefore requires constant care. On the other hand, the resistance to atmospheric agents such as wind and low temperatures is good , while humidity is particularly affected. Finally, the Nocellara Etnea is able to resist well to the lack of water and takes root both in the plains and at quite high altitudes, up to about 1000 meters above sea level.

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Features morphological and physical

The Nocellara Etnea tree is recognizable in some respects. It is in fact a fairly vigorous plant, with a certain rusticity, with an expanded habit and a medium-dense foliage. This cultivar goes into production at a rather early stage. Pollen production is rich as well as flowering , while the veraison phase is usually late. The yield of the oil for sale obtained by drupe nocellaetneapressing the Nocellara Etnea olives is around 16% and is therefore quite low. The shape of the leaves is lanceolate and slightly tapered with medium dimensions both in width and in length.

The drupes of this cultivar stand out above all for their large size (generally without difficulty exceeding six grams of weight) and uniform, and for the time of ripening and late harvest. Elliptical and slightly asymmetrical in shape, these fruits have a pointed apex and a rounded base with umbo. On the surface, there are large but not very numerous lenticels. The ratio between stone and pulp is very high and this character makes this cultivar one of the best for the production of green table olives.

Organoleptic and nutritional aspects of Sicilian extra virgin olive oil
The extra virgin olive oil for sale is characterized above all by a very low level of acidity , around 0.6%. However, the flavor can vary quite sensibly according to the veraison phase during which the harvest and pressing are carried out. With olives that are olivenot too ripe, a fruity aroma is imposed on the nose in which sensations of green tomato, grass leaf, almond or even thistle and artichoke are perceived. The fruitiness is of an intensity that oscillates between medium and high, while on a gustatory and retro gustatory level this oil is quite spicy and a little bitter, while the sweetness increases if the oil is obtained from already ripe olives.

Rich in polyphenols and therefore with excellent antioxidant properties with which the body defends itself from cardiovascular and neurological diseases, the extra virgin olive oil of Nocellara Etnea has a high digestibility and is excellent to use on raw and cooked foods and for the preparation of desserts. It is a very fine variety of extra virgin olive oil and excellent for sale.

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