Qualities of Olives



Nocellara del Belice is an Italian fruit and vegetable product and is the only product in Europe to have two Denomination of Origin for the same variety: "Valle del Belice" for oil (GUCE L. 273 of 21.08.04) and "Nocellara del Belìce "for canteen olive (GUCE L. 15 of 21.01.98).

It is a particularly large and tasty olives, which is produced in the Belice Valley and in the territories of Sciacca, Menfi and Caltabellotta.

Being a dual-purpose olive it also produces an excellent table olives.

Harvested at the end of September, it produces an intense and full-bodied taste.

It is recommended for roasts and side dishes of vegetables, both raw and cooked.

Polyphenols (340 mg / kg)


upo biancolilla

The Biancolilla olive cultivar is one of the oldest in use in western Sicily; it is characterized by high productivity, remarkable rusticity, and is assumed to be native of Caltabellotta.

The tree is very vigorous. A very important aspect of its biology is that it is a self-fertile variety, and it is often associated with other self-styled cultivars such as Nocellara del Belice.

16-18% of the weight of the crop.

Light green color immediately after milling and straw yellow after a couple of months of decanting.

This is lightly spicy slightly fruity, and sometimes with hints of tomato, artichoke, almond and fresh grass.




The Cerasuola olive cultivar is one of the oldest in use in western Sicily.

It is characterized by great vigor with quite high productivity.

Being the plant androsterile is pollinated with plants of Nocellara del Belice, Biancolilla and Giarraffa.

The fruits are medium-sized, of an intense green color that turns black when ripe. The elliptical and asymmetric fruit can exceed 4 grams.

To combine with raw on salads, on soups with vegetables, fish.