Nocellara del Belice: The Generosity of Sicily

Nocellara del Belice olives are plumpy with generous flesh

The Nocellara del Belice is one of the most highly prized cultivars of Sicily and it has probably been cultivated on the island for more than two millennia. Its enduring success is due to the fact that both excellent olive oil and table olives can be made with this cultivar, and to the high oil content of the olives. It is also a robust tree that can adapt to various environnements and climates. The cultivar is most widespread in the province of Trapani, on the eastern tip of Sicily, but can be found in most parts of the island, and has even conquered neighbouring Calabria (see for example Tenute Librandi’s monocultivar Nocellara del Belice).

Hint of sweetness

The oil extracted from this variety of olives generally has a colour that ranges from yellow to deep green. The most common aromatic notes are reminiscent of almond, green tomato, cut grass, artichoke and sometimes even banana. Bitterness and pungency can be complemented by an unusual hint of sweetness.

The average polyphenol content is relatively high, so consumption of this oil can provide a range of health benefits, including reducing the risk of cardiovascular disease, as detailed in a past article.

In our collection, the Nocellara del Belice is present in Titione’s Valli Trapanesi PDO and Tenute Librandi’s monocultivar.