Organic Extra Virgin Olive Oil: The Blend and Monocultivar of Nocellara del Belice
Production
In the middle of September, when the ripening process starts, we manually pick our olives. By making this decision, we are able to preserve a very low acidity, improving the oil’s aromaticity and maintaining its organoleptic properties long after the suggested date of use. Despite the significantly decreased production yield as a result, we are glad to own up to it and be able to provide our consumers with extra virgin olive oil that is of a much higher caliber than the industry norm.
The crop is cold-pressed in a continuous cycle within a few hours, keeping the nutritional benefits and aroma of the EVO oil without affecting either. Since 2006, every stage of the manufacture of our extra virgin olive oil has strictly adhered to the organic farming standards, from cultivation to bottling, to ensure a certified product that is not only of the highest quality but also genuine and environmentally sustainable.
The resulting extra virgin olive oil is kept in stainless steel silos until it is ready for packaging at a constant temperature of 14 °C in a cool, dry atmosphere, under nitrogen.
Our two choices are the pinnacle of what Sicily’s organic foods can achieve in terms of quality and flavor.
Properties
The foundation of the Mediterranean diet is extra virgin olive oil, which is recognized for its ideal fat composition and myriad health advantages. It is best taken raw and kept away from light in a cold environment to maintain all of its properties.
Here are a few of the remarkable qualities of EVO oil:
Vitamin E: This vitamin, which is abundant in EVO oil along with polyphenols, gives the oil stability. Strong antioxidant properties help to defend cells against free radicals.
Vitamin K is helpful to the intestines and digestive system as well as being crucial for blood coagulation and bone health.
Our immunological, cardiovascular, and bone systems are strengthened by vitamin D.
Polyphenols: These chemicals, which are naturally found in many plants, including olives, provide oil its distinctive flavor and antioxidant, anti-inflammatory, and anti-cancer qualities.
Oleic acid is a monounsaturated fatty acid that has the ability to raise good cholesterol while lowering bad cholesterol.
Although they are available in modest levels, saturated fatty acids are often less beneficial than unsaturated fatty acids.
Polyunsaturated fatty acids, such as linoleic acid, are necessary for the body but must be consumed from food.
Olive oil contains squalene, a natural antioxidant with possible anti-cancer effects and good effects on the skin.
Oleanolic acid: Important in controlling metabolism and known for its anti-cancer effects.
Sterols: Substances that help control blood cholesterol levels, such as beta-sitosterol.
It should be kept in mind that the best option would be to combine it with a healthy, balanced diet in order to completely enjoy its benefits.
Organic extra virgin olive oil: Blend
The Moresca, Verdese, Tonda Iblea, and Nocellara del Belice local olive cultivars are combined to create this organic extra virgin olive oil. Because they are grown here, they are able to express their aromatic and polyphenol content to the fullest, giving the oil a slightly bitter and spicy flavor with rich fruitiness and artichoke-like herbaceous overtones. Perfect on fish, grilled meats, salads, and bruschetta.
Organic EVO oil: Monocultivar Nocellara del Belice
The Nocellara del Belice olive cultivar is the sole one used to make this organic extra virgin olive oil. It is a vibrant green color with golden undertones. On the nose, subtleties of herbaceous notes and almond and green tomato emerge. It is distinct for its refined elegance and extraordinary adaptability in cooking. Ideal with raw fish and red meat, it combines flawlessly with any dish, increasing its flavors. It has a mildly spicy and bitter flavor on the palate. It also has a fruity taste of medium intensity but lengthy persistence.