From Field to Table: The Production Process of Nocellara del Belìce Oil

The Production Process of Nocellara del Belìce Oil: From the Field to the Table

Extra virgin olive oil represents one of the most authentic symbols of Mediterranean culture, and among its many varieties, the oil obtained from Nocellara del Belìce olives, a prized variety from Sicily, stands out. This product is distinguished not only by its unique organoleptic characteristics but also by the accuracy of the production process that takes it from the fields to the plate. Let’s explore the main stages that make this oil an internationally recognized excellence.

The Cultivation of Nocellara del Belìce

Nocellara del Belìce is an olive variety named after the Belìce Valley, a region located in southwestern Sicily. The ideal climatic conditions of this area, characterized by hot summers and mild winters, combined with fertile soil, favor the growth of vigorous and productive olive trees.

Local farmers follow sustainable cultivation practices, respecting the natural cycles of the plant and using techniques that minimize the use of chemical pesticides. Annual pruning is a fundamental practice to ensure the health of the plant and optimize the production of high-quality olives. Furthermore, irrigation is carefully managed, avoiding excesses that could compromise the flavor and yield of the olives.

The Harvest: A Crucial Moment

The harvest of Nocellara del Belìce olives typically takes place between the end of September and early November when the fruit reaches the optimal degree of ripeness. This moment is crucial, as the level of maturation directly affects the quality of the oil.

The olives are primarily harvested by hand or with the aid of delicate mechanical tools to avoid damaging the fruit. Manual harvesting, although more labor-intensive, allows for the selection of only the best olives, eliminating those that are damaged or overripe. Once harvested, the olives are quickly transported to the mill to prevent unwanted fermentation processes that could alter the taste and quality of the oil.

The Milling: Transforming the Fruit into Liquid Gold

Milling, or the process of extracting the oil from the olives, is perhaps the most important stage of production. In the case of Nocellara del Belìce, a cold extraction technique is used to preserve all the organoleptic and nutritional properties of the final product.

The olives are first washed to remove impurities such as dust or soil residues, then subjected to crushing, a process that breaks the pulp and releases the oil contained in the fruit tissues. The resulting paste is then mixed (malaxation) to help the oil droplets merge. Subsequently, the oil is separated from the rest of the paste through centrifugation. This method, besides being highly efficient, avoids the use of high temperatures that could degrade the product.

The Preservation: Protecting Quality

Once extracted, the oil is filtered to remove any residual particles and then stored in stainless steel containers under nitrogen, at a controlled temperature between 14 and 18°C. This precaution prevents oxidation and preserves the organoleptic properties of the oil.

Nocellara del Belìce oil is known for its intense green color with golden reflections, a fruity aroma, and a harmonious flavor that combines bitter and peppery notes. To maintain these characteristics intact, the oil must be protected from light and air until the time of packaging.

Packaging: A Touch of Elegance

Packaging represents the final stage of the production process. Nocellara del Belìce oil is bottled in dark glass containers or tins to protect it from light, the primary enemy of its quality. The labels provide detailed information about the product’s origin, extraction method, and its main characteristics, ensuring maximum transparency for consumers.

The Consumer Experience: Completing the Journey

Nocellara del Belìce oil is not just an ingredient in the kitchen, but a true protagonist that enhances the flavors of every dish. Its versatility makes it perfect for dressing salads, bruschettas, and carpaccios raw, as well as for cooking traditional dishes like roasted fish or pasta.

Thanks to its nutritional properties, rich in antioxidants and monounsaturated fats, Nocellara del Belìce oil also contributes to general well-being, making it an excellent choice for those who want a healthy and genuine diet.

Conclusion

The production process of Nocellara del Belìce oil, from the field to the table, is a journey of care, dedication, and respect for tradition. Each stage, from cultivation to milling, from preservation to packaging, is designed to ensure a product of the highest quality, capable of telling the story and essence of a unique land. This oil is not just a food product, but a symbol of Sicilian culture and an ambassador of Mediterranean flavor worldwide.