Black Olives Nocellara del Belìce – Vacuum sealed

Description

Nocellara del Belice, Olive Nere blackened by a natural oxidation process.

The Nocellara del Belice is an olive cultivar produced in western Sicily, particularly in the Belice Valley.

The Nocellara del Belice is, among the autochthonous Sicilian varieties, one of the most esteemed of all, so much so as to obtain PDO (Protected Designation of Origin) certification. Present on Sicilian territory for several centuries, this cultivar is excellent both for the production of extra virgin olive oil and for table consumption, thanks also to its very large size. The Nocellara tree has medium vigour and a certain capacity to adapt to the most varied environmental conditions. Also known as Oliva di Mazara or Castelvetrano, Tonda and Trapanese, it is a self-incompatible variety.

Although the ripening period is rather late, this olive enters production relatively early and has a very good level of productivity, not subject to alternation, with a medium-high oil yield.

Morphological characteristics

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La Nocellara del Belice DOP is characterised by its large size, each fruit weighs 5-7 g. It has a rounded shape and is green or black. The green type, when it reaches maturity, turns a vinous red colour. The flesh is consistent and crunchy, the taste slightly bitterish.
Their surface is also dotted with large lenticels, but they are not very numerous. The ratio between stone and flesh is also excellent, and the latter is endowed with great consistency, characteristics that make Nocellara del Belice an excellent table olive, even if over time the sale of extra virgin olive oil obtained from this cultivar has become very profitable.

Varieties of Olives: Nocellara del Belice.
Region of production: Sicily

• Collection method: Manual Collection

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• Period of collection: October 1st to November 15th
• Varieties of olives: Nocellara del Belice.
• Altitude of olive grove: 200 – 400 mt above sea level
• Region: Sicily
• Locations: Valle del Belice