EXTRA VIRGIN OLIVE OIL, NOCELLARA DEL BELICE IGP SICILIA
WHAT MAKES OUR EXTRA VIRGIN OLIVE OIL SO SPECIAL IS ALREADY SOMETHING SPECIAL ITSELF:
the unique position of the olive groves of the mono-cultivar, Nocellara del Belice - the variety typical of western Sicily (areas of Partanna and Campobello di Mazara) - facing south, 200-400 m above sea level. In this exclusive place, thanks to the Mediterranean Sea breeze the plant that produces the highest quality olives grows vigorous and strong. They are hand-picked while still green, for a very short period of two weeks they reflect a light white sheen, which then fades.
This Sicilian olive is particularly rich in highly digestible dietary fiber, which contributes significantly to regularizing the functioning of the digestive system and preventing the onset of diseases. This also helps to counteract cellular aging, because it contains an overabundance of polyphenols: substances with high antioxidant properties. The Nocellara del Belice olive, guarantees a good supply of minerals, in percentages even higher than those of many vegetables. In particular, the quantity of calcium and magnesium in the table olive is comparable to that of breast milk.
The typical organoleptic characteristics of this extra virgin olive oil are: intense green color, fruity aroma of freshly picked olive, herbaceous tone, hints of tomato and artichoke, almond aftertaste with bitter and spicy sensations. Our extra virgin olive oil which is ideal raw on vegetables, for cooking fish and for all Mediterranean dishes.