Extra Virgin Olive Oil - Nocellara of Belice PGI

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Extra Virgin Olive Oil - Nocellara of Belice PGI

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The peculiarities of extra virgin olive oil Gran Cru Monocultivar Nocellara of Belice PGI are its freshness and golden yellow colour. It is an oil rich in nutritional properties and is good for health because it fights free radicals and lowers cholesterol levels. Nocellara del Belice Gran Cru extra virgin olive oil is cold extracted and does not undergo any deacidification treatment or water addition. Perfect for salmon carpaccio, tomato first courses, grilled fish, grilled white meat.

Frantoi Cutrera
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Description

The peculiarities of extra virgin olive oil Gran Cru Monocultivar Nocellara of Belice PGI are its freshness and golden yellow colour. It is an oil rich in nutritional properties and is good for health because it fights free radicals and lowers cholesterol levels. Nocellara del Belice Gran Cru extra virgin olive oil is cold extracted and does not undergo any deacidification treatment or water addition. Perfect for salmon carpaccio, tomato first courses, grilled fish, grilled white meat.

  • Production area – Central – Eastern Sicily, Etna surroundings
  • Altitude – 450-550 mt. a.s.l.
  • Olive groves – Centuries-old olive groves on the slopes of Etna, in volcanic soils
  • Variety – Nocellara Etnea 100%
  • Harvesting Method – Hand Burning
  • Harvest period – From 15th October to 15th November
  • Extraction method – Continuous two-stage cold cycle
  • Appearance – Naturally dense gold green
  • Perfume – Fruity, medium-high intensity. Herbaceous perfume with hints of fresh vegetables
  • Taste/Aroma – Bitter and spicy persistent in balance with the fruity.

The olives are processed in the "Frantoi Cutrera" within 6 hours of harvest. All processing operations are scrupulously carried out with cold extraction.

The extra virgin olive oil must be protected from light because it easily alters its colour and taste. For this reason it should be stored in opaque containers and dark, cool places, away from aromatic contamination.

The best extra virgin olive oil is the one produced with olives harvested at the beginning of maturation because they are rich in antioxidant properties. Do you know that to produce 1 kg of oil you need about 5 kg of olives?

The extra virgin olive oil keeps you young because it slows down brain aging, included in many cosmetic formulas for its properties. We can therefore find it in: moisturizing creams for hands, face and body, bath and massage oils, lip balms and body cleansing products.