Organic DOP "Nocellara del Belice" EVO oil

Valle del Belice DOP extra virgin olive oil is obtained from the fruits of the olive tree of the Nocellara del Belice variety, present in olive groves for at least 70%.

The production and processing area of ​​Valle del Belice DOP extra virgin olive oil includes the territory of six municipalities in the province of Trapani, in the Sicily region.

The olive harvest must take place directly from the plant, manually (picking) or with mechanical means, to avoid contact of the olives with the ground, in the period from October to December of each year. The harvested olives must be placed in rigid containers, suitable for keeping them intact and must be kept in cool, ventilated rooms until they are pressed. The milling operations must take place within two days of harvesting, after defoliation and washing of the olives. During processing, the temperature of the paste must not exceed 30°C and the practice of reviewing the extracted pastes is prohibited.

Valle del Belice PDO extra virgin olive oil has a green to yellow color with greenish reflections and a fruity aroma of unripe to ripe olives. The flavor is medium to intense fruity, with a medium to intense bitter sensation and a light to intense spicy sensation.

Valle del Belice PDO extra virgin olive oil is characterized by a maximum total acidity level of 0.5 g per 100 g of oil, a panel test score greater than or equal to 7 and a total polyphenol level greater than or equal to 100 ppm.