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The Nocellara of Belice

The Nocellaras of Belice olive cultivar takes the name from the homonym Valley of the Belice, a territory of Sicily that includes the communes of Castelvetrano, Campobello di Mazara, Partanna, Santa Ninfa, Poggioreale and Salaparuta.

The Nocellara of the Belice is a very diffused variety for its double attitude oil-cafeteria. The plant of the Nocellara cultivar of the Belice is middly robust with flared head of hair and gait pendulo. The leaves of the Nocellara of the Belice, hairless, right-hand and wide, are of shining green color in the larger part, while in the smaller part they are of color grey extending sage to the silver.

The Nocellara of the Belice is a variety characterized by auto incompatibility therefore it can be fertilized only by pollen coming from other varieties. In the planting phase it is therefore necessary to insert various pollen; for instance, the Biancolilla, the Giarraffa or the Carbucia.

The fruit of the Nocellara of the Belice is particularly big and savory, with consistent pulp, crisp and slightly bitter. The drupe, of spheroidal form and with wide base and rounded off, varies from the intense green before the invaiature to the wine red to maturation.

The Nocellara of Belice is among the most important cultivars of olives for cooking, you work both in green that in black, for the relationship pulp core, for the content of sugar and for the easy separation of the pulp from the core.

The olives of this variety for cooking use must have a diameter superior to 18 mm.

The olives not used for cooking are used for the production of oil.

In summary...
-Spherical big Fruit almost, intense green color to the wine red, double attitude oil -cafeteria.
-Picked up green introduces a good aroma of yielded with good evidence of spicy and bitter.
-Good stability in the time.