Nocellara of Belice represents a very valuable cultivar and it is, among the Sicilian autochthones varieties, one of the most esteemed ever, so much that in 1998 it obtained the DOP certification (protected designation of origin).
It is present in the Sicilian territory for several centuries (probably already at the time of Graecia Magna), this cultivar is excellent both for the production of extra virgin olive oil and for table consumption, thanks also to its very large size.
Nocellara trees are not very big but have ability to adapt to the most varied environmental conditions. Also known as Olive of Mazara or Castelvetrano. As the name implies, this variety is very widespread in the olive groves of Trapani’s province, but its adaptability has meant that over time it has also taken root in many other areas of the island, such as Agrigento, Palermo and on the eastern side.
ORGANOLEPTIC AND NUTRITIONAL ASPECTS OF SICILIAN EXTRA VIRGIN OLIVE OIL
The oil obtained from the pressing of these olives generally has a color that can range from intense green to yellow with green hues and a very low acidity that remains below 0.5%.
To the olfaction, the extra virgin olive oil shows a basically medium intensity olive fruitiness accompanied by notes of almond, tomato, freshly cut grass, artichoke and sometimes aromatic herbs.
Its organoleptic properties give a taste, which varies according to the cultivar and the blend: fruity, bitter, spicy and sweet.
In the cuisine, this oil gives its best both raw (for dressing soups, vegetables and salads) and cooked (in the preparation of roasts and fried foods, both meat and fish) thanks to the fact that its smoke point is higher than other types of oils.
The benefits of EVO oil in a healthy and balanced diet derive from: the high content of monounsaturated fats, useful for the prevention of cardiovascular disorders; the presence of polyphenols, natural antioxidants rich in E vitamin; and from its fatty acids that help strengthen the immune system.
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