Nocellara del Belice olives, also known simply as Nocellara olives, are a highly prized and distinctive olive variety cultivated in the Belice Valley region of western Sicily, Italy. They are named after the Nocellara cultivar and the Belice River that runs through the area.
Nocellara del Belice olives are large-sized and have an oval shape. When fully ripe, they develop a bright green color. These olives are particularly known for their meaty and crisp texture. They have a unique flavor profile characterized by fruity and buttery notes, with a mild bitterness.
Primarily used for table olives, Nocellara del Belice olives are popular both in Italy and internationally. They are often served as a snack, used as an ingredient in various dishes, and are a staple in traditional Italian antipasto platters. The olives are also pressed to produce a high-quality “Valle del Belìce” DOP extra virgin olive oil with a minimum of 70% Nocellara del Belice olives.
Cultivating Nocellara del Belice olives requires specific attention and care due to their susceptibility to certain pests and diseases. Traditional cultivation methods, including manual harvesting, are often employed to ensure the olives’ quality.
Both Valle del Belìce DOP olive oil and Nocellara del Belice DOP table olives have PDO (Protected Designation of Origin) or D.O.P. (Denominazione Origine Protetta) status within the European Union, highlighting their unique qualities and regional significance.
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