Olive oil made from Nocellara and Moresca olives is a type of olive oil produced in Sicily, Italy. It is produced using both varieties of olives, Nocellara del Belice and Moresca.
The taste is fruity with notes of fresh herbs and white-fleshed fruit for Nocellara and intensely fruity with notes of herbs, dried fruit, and tomato for Moresca.
This type of olive oil can be used both in cooking and as a salad dressing, and is considered to be of high quality and often used in the production of high-quality extra virgin olive oil.
Using the two varieties of olives in oil production can bring greater complexity and harmony in the flavors and aromas of the final oil.
Production Area: Belpasso-Ragalna (CT)
Altitude: 500 – 600 mt.
Olive groves: centuries-old plants
Varieties: Nocellara dell’Etna 90%, Moresca 10%.
Harvesting method: Burning by hand
Harvest period: October 15-November 15
Extraction method: continuous-cold cycle
Acidity: 0.13 to 0.20
Appearance: emerald green with highlights of yellow
Nose: Medium-intense fruity with notes of tomato-artichoke, fresh grass and bitter almond.
Taste/Aroma: Bitter and spicy balanced notes of tomato-artichoke, fresh grass and bitter almond.
Use: fish both cooked and raw on salad and vegetables
Certifications: DOP Monte Etna – guaranteed by the Ministry of Agriculture and Forestry Policies Agroqualità certification body.