Olive trees are typical to the Belìce region, the main varieties cultivated are the “Biancolilla”, the “Cerasuola”, the “Giarraffa” and the “Nocellara del Belìce”. The Nocellara olive makes up 70% of the Extra virgin Olive Oil from the Belìce valley, a particularly thick and flavoursome olive. Harvested at the end of September, the oil produced has an intriguing fragrance and an intense, full bodied flavour, fruity with hints of tomato. Best served raw or cooked with roasts and vegetable side dishes. 

The olives are handpicked from the trees and the processing is carried out within hours of being harvested. They are cold-pressed, leaving the oil to decant naturally to enhance its organoleptic characteristics. The oil is later bottled without the use of preservatives.