Nocerbia IGP Sicily 100% Italian Extra Virgin Olive Oil Sciacca

Nocerbia IGP Sicily 100% Italian Extra Virgin Olive Oil Sciacca

Milling 2024

Available in 500 ml glass bottle and in 250, 500 ml. 3 and 5 litre cans.

The line of extra virgin olive oil from UPO Sicilia Cooperativa Sociale called NOCERBIA falls within the cultivar qualities foreseen by the IGP SICILIA .

Connoisseurs, tasting Nocerbia extra virgin olive oil, immediately perceive that it is a Sicilian product, the composition of the Nocerbia line in fact occurs with Nocellara del Belice, Cerasuola and Biancolilla olives .

The olive harvest takes place in the autumn period: October - November with the use of an electric shaker or manual harvesting.

Continuous cycle milling method at controlled temperature with cold extraction. The Extra Virgin Olive Oil “Nocerbia” for its organoleptic characteristics is suitable for various gastronomic preparations.

The fruity and strong bitter note recommends using it raw to season green salads and cooked vegetables, especially if they have bitter notes such as chicory and cardoon.

Due to its strong perception of bitterness, it is also recommended in the typical sauces that accompany red meats and grilled white and blue fish, such as salmoriglio or pinzimonio.

The high content of oleic acid and phenolic compounds make this oil quite stable and is therefore recommended for all fried foods, especially breaded ones, to which it adds organoleptic pleasantness.

It is not filtered, so it does not undergo any technological treatment after pressing but is directly packaged.

The resulting oil is a pure extra virgin of excellent quality.

The main organoleptic descriptors of the varieties

Nocellara del Belìce – The most unripe or just ripe fruits give rise to olive oils with a fruity, highly olfactory intensity that evoke the smell of cardoon or artichoke and often also of green tomato. To the taste they generally present pleasant bitter and spicy perceptions also of medium-high intensity. From the riper fruits, oils are normally obtained with a less intense olfactory-gustatory intensity and sweeter to the taste.

Cerasuola – The most unripe or just ripe fruits give rise to olive oils with a high fruity olfactory intensity that recall the smell of fresh grass, green tomato and artichoke. The taste can be decidedly bitter and spicy, but overall well harmonized. From the riper fruits instead, oils are obtained with a medium intense olfactory-gustatory intensity with evident perceptions of ripe tomato and sometimes oregano or other aromatic plants.

Biancolilla - It is a variety that can produce oils with fruity sensations ranging from medium-intense to light. In addition to the state of ripeness, the olfactory-gustatory characteristics of its oils are influenced by the climate and soil. In the most internal areas of the municipalities of Caltabellotta and Burgio, products of medium intensity are generally produced with distinct odorous perceptions of green almond or walnut husk, fresh grass and artichoke. The bitter and spicy gustatory perceptions are normally light but well balanced with the other organoleptic descriptors. From the riper fruits, oils of medium olfactory-gustatory intensity tending to light are obtained that recall almond and fresh grass.

FOOD ALLERGENS : ABSENT