Nocellara del Belice

The real star of this project is the Nocellara del Belice; one of the most prized and renowned olive varieties in Sicily and the world, grown mainly in the Belice Valley in the province of Trapani. This variety is prized for its unique characteristics: its deep green colour, fleshy flesh and rich, fruity flavour with slightly bitter and spicy notes.

Nocellara del Belice is a versatile variety, used both for the production of table olives and for the extraction of extra virgin olive oil of the highest quality. Its oil has a robust flavour, with hints of fresh grass, tomato and almonds, and is perfect both for cooking and for dressing salads, bruschetta and meat and fish dishes.

This variety is protected by the PDO certification (Protected Designation of Origin), which guarantees its origin and quality, confirming its deep connection with the Sicilian territory and the region's ancient agricultural traditions.

Our production process

1. We select the best
healthy green olives.

The quality of extra virgin olive oil starts with the fruit: only the best, defect-free olives can guarantee a high quality oil with an authentic, full flavour. Carefully selecting the olives allows us to preserve the organoleptic and nutritional characteristics that make our product unique.

2. Harvesting is manual
according to tradition

Manual harvesting allows the integrity of the olives to be respected, avoiding damage that could compromise the quality of the oil. This method, although slower and more laborious, guarantees a superior end product and preserves the tree itself, ensuring sustainable, quality production over time.

3. Rapid transport
at the mill

Within 12 hours of harvesting, the olives arrive at the oil mill; getting the olives to the mill quickly avoids fermentation and deterioration of the fruit. Fresh olives retain their aromas and nutrients to the maximum, reducing oxidation and guaranteeing a superior quality oil with a fresh and genuine flavour.

4. Pressing olives
cold

Cold pressing preserves the nutritional properties of the olives, without altering their natural flavours and aromas. This process yields an oil rich in polyphenols, vitamins and antioxidants, enhancing the unique characteristics of Nocellara del Belice.

5. Storage in silos
temperature-controlled

Storage in stainless steel silos and in a controlled atmosphere prevents oxidation, preserving the flavour, freshness and nutritional properties of the oil over time.

6. Bottling and
quality control

Mechanised bottling ensures that the oil is packaged hygienically and quickly, preserving freshness. Each batch undergoes rigorous quality control to ensure that only the best oil reaches the consumer, guaranteeing an excellent product in every bottle.

The month of harvest and the quality of the oil - the "yield"

The choice of harvest month is crucial to ensure the optimal quality of the extra virgin olive oil. We harvest the Nocellara del Belice olives when they are ripe at the right point, usually between October and November, a period when they express their aromatic and nutritional characteristics to the fullest.

What is the difference between olives harvested in October and November?

Olives harvested in October before ripening gives the oil a more intense and lively flavour, rich in herbaceous and bitter notes. This oil also has a higher concentration of polyphenols, powerful antioxidants that contribute to health benefits.
Olives harvested in November, They have, on the other hand, reached a more advanced stage of maturity, and the resulting oil tends to have a sweeter, softer and rounder flavour, with fewer bitter and spicy notes.

Why is yield important? ?

The amount of oil extracted varies depending on the harvest period and the ripeness of the olives. Although an early harvest in October may mean a lower yield, we still choose to prioritise quality over quantity, in order to offer an oil with a superior organoleptic profile that best represents the tradition and excellence of our territory.

What do we believe in?

Our credo

Our credo is based on love for our land, Sicily, and on the desire to share its authenticity and richness with the world through healthy and genuine products. We believe in the quality that stems from care and respect for each stage of the production process, from cultivation to processing, and in the deep connection between people and the land. We want to protect local biodiversity and contribute to a sustainable economy, enhancing agricultural traditions and promoting small local realities.

Biodiversity

We believe in respecting and enhancing biodiversity of our land. By cultivating native varieties such as Nocellara del Belice, we contribute to preserving Sicilian agricultural traditions and supporting a healthy and diverse ecosystem, which enriches the quality and authenticity of our products.

Quality of EVO oil

Quality is at the heart of our commitment. We want to offer our customers an oil that is an authentic expression of our land, obtained only through artisanal and environmentally friendly methods. Every drop of our EVO oil tells the story, the flavour and the passion for our land, guaranteeing a pure, healthy and unique product. These reasons explain the why behind every step of the production process and the brand's values, making clear its commitment to quality and sustainability.