Main characteristics of the “Nocellara del Belìce” variety

The "Nocellara del Belìce" is an evergreen plant with a centuries-old longevity. The leaves, with a lanceolate elliptical shape, have an intense green colour. The plant is not "self-compatible", i.e. for regular productivity it is necessary to include pollinating plants, such as Giarraffa and Biancolilla, within an orchard. A Nocellara del Belìce orchard must have a maximum density of 300 plants per hectare.

The fruit or drupe of the Nocellara del Belìce is spherical, the external color is intense green, the stone is of medium size, the pulp is crunchy and easily detaches from it.

A drupe weighs on average 5-7 g (1 kg therefore contains an average of 150-200 drupes); the oil yield is typically between 15% and 18% for olives in the early stages of veraison.

The harvest begins in October and does not last beyond mid-November for olives in the early stages of veraison.

Productivity follows a two-year cycle, with a heavy crop in the “on year” that is approximately double compared to the light crop in the “off year”.

Tasting tips

One of the simplest ways, but also among the most effective, to evaluate the organoleptic properties of an extra virgin olive oil, such as Selinòce, is to use it as the only condiment on a bruschetta, perhaps accompanied by a pinch of sea salt from the renowned salt pans of Trapani.

An alternative solution to appreciate every nuance of taste and aroma of an extra virgin olive oil is to pour it raw on a soup, whose heat will help to release and spread even the most hidden fragrances. Selinòce recommends a Vellutina bean soup.

Handling a can after it has been opened

Once a can is opened, it is suggested to decant its entire contents at once in order to minimize the exposure of the oil to the air and therefore the risk of deterioration due to oxidation. Decant the contents into opaque bottles and keep them away from light and heat sources. A constant temperature of around 14-15°C is recommended.

It is advisable to decant the contents all at once also to avoid that repeated decanting can mix the oil with any sediment on the bottom of the can. In fact, Selinòce oil is not a filtered oil but simply subjected to a natural decanting process for a few weeks before packaging.

If you consume the oil several months after its packaging, it is therefore likely that, in the transfer from the can to the bottles, the bottom oil will begin to come out mixed with sediment. In this case, pour the bottom oil into an airtight carafe to protect it from oxidation (in the absence of an airtight stopper, food film can also be fine), place it in a cool, dark place and leave to decant for about a week. In this way it will be possible to recover up to the last drop of oil.