• Nocellara del Belice Olives

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... the unique and inimitable
Sicilian olive, its fruit is almost
spherical, thew color from deep green to vinous
red, it has dual-attitude oil and mess.

It can be aged naturally, in water and salt,
according to the traditional processing method
we call “al Naturale”.

With
this process we obtain a color between green
and brown, the taste is very feauturing, the
debittering process takes at least eight months.

This cultivar can be also debittered under "Castel
Vetrano" method.

This
method is not a completly natural treatment,
It includes the use of caustic soda and long
whashing processes. This method stops and preserves
the deep green of the olive
harvested unripe. The result is the most famous,
sought and popular Sweet Sicilian
Olive!

Nocellara del Belice starts producing very early,
Flowers have a reduced number of failing ovaries.
This olive is harvested in October. Thanks to
a high pulp consistency, the fruits are suitable
to prepare natural green olives in brine, either
plain and crushed.

There are several synonyms for this cultivar:
Nebbia, Mazzara, Olina Tunna, Oliva di Castel
Vetrano e Nuciddara.

The following shapes are available today:

“al Naturale”: whole,
pitted,
cracked,
sliced .

“Castel Vetrano ”:
only whole
Nocellara del Belice olive trees
are grown in Sicily, southern-west coast. These
trees represent 90% of the varietal landscape
of the Belice Valley.

This olive cultivar has a great extension (14,000
acres), It is a rare example of high agricultural
specialization. The area includes the territories
of Castelvetrano,
Campobello
di Mazara, Partanna,
Santa
Ninfa, and few territories of Mazara
del Vallo, Salaparuta
and Poggioreale.

This territory appears embedded in a historical
context and environment is unique in its kind,
represented by the legendary "Selinunte",
with its temples, the "Cave
of Cusa", place of evocative atmosphere,
the "Nature
Reserve on the River Belice".