Nocellara del Belice, celebrating the past and looking to the future
Our desire to give a voice to small producers today leads us to discover the Turnaturi Carmela Farm. The olive groves are located in western Sicily in the Province of Trapani, just a few kilometers from the sea. Here, Nocellara del Belice is the most widespread crop and before us stretch hectares upon hectares of centuries-old olive trees. Once again, Extra Virgin Olive Oil will be one of the main characters in our story today. We had the pleasure of hearing about the Belice Valley and its typical products from Carmela, the owner, and Paolo, her husband. We will learn about their story, that of the land, and all the typical Sicilian products of Nocellara del Belice.
Archaeological Park of Selinunte
The land of Nocellara del Belice
The Belice Valley, so called because it is crossed by the river of the same name, is made up of gentle hills. Following the course of the Belice from inland, you reach the Sicilian Channel (the stretch of Mediterranean Sea between Sicily and Tunisia), passing through Selinunte. This area, rich in scenic beauty, is also very important historically and culturally. Following the road to the Mouth of the Belice, you come across the Archaeological Park of Selinunte, the largest Archaeological Park in Europe. The site takes you back to another historical era, with evidence of Greek civilization. In fact, the acropolis has been found, with over ten temples, the ancient settlement, and the necropolis. In this area, art and culture blend with nature and the landscape. Moreover, the past is an important part, a reminder of the roots of the people of the Belice Valley. The Turnaturi olive groves thrive under the beneficial influence of the sea, the mild and refreshing climate, in the municipality of Castelvetrano. In these lands close to the crystal-clear Mediterranean Sea, agriculture is the driving force of the economy. And the cultivation of Nocellara del Belice olives is certainly in first place. The ancient olive-growing tradition of the Belice Valley is strongly preserved by small producers, often with great effort. The bond with their land always wins, despite the difficulties faced by small producers of Nocellara del Belice.
The memory of what once was
The olive harvest is exclusively manual
Thanks to Carmela's warm welcome, it was very easy to get close to the farm and the world of Nocellara del Belice Extra Virgin Olive Oil. We listened to the story of the family, which is also the story of the business and of Carmela herself. In 1958 Carmela's father returned to Sicily after emigrating to Australia for work. He decided to invest in buying farmland and started producing table olives, founding the Turnaturi Giovanni Farm in 1969. Years passed, Carmela was born, grew up, and studied. She attended University in Modena, also driven by her father's strong desire for her to have a solid education. The choice was to give Carmela and her siblings the chance to study, an opportunity he missed himself. Working the land was exhausting and not very rewarding, so Carmela's father always tried to push the children out into the world. After twenty years away from Sicily, Carmela felt a strong desire to return to her loved ones and the place where she truly feels at home.
Cold-extracted Extra Virgin Olive Oil
In 2015, the Turnaturi Carmela Farm was born. With respect, pride, and devotion to her land, Carmela chose to preserve the Nocellara del Belice olive groves, inherited after her father's death. In this way, her father's memory remains alive and is celebrated every time Carmela walks among her olive trees. Today, the olive-growing activity also involves Paolo, Carmela's husband. Together they share their profession (both are biologists) and their passion for olive trees. From the desire to lovingly care for the olive grove, a stronger and stronger reality was gradually born. Carmela and Paolo, having fun and enjoying the joy that nature can give, have gained skills and experience. Today, the production of Nocellara del Belice Extra Virgin Olive Oil is of high quality. They have even managed to diversify production, adding Nocellara del Belice Table Olives and various types of Olive Paté.
Looking to the past to build the future
Sette Templi, single-variety Extra Virgin Olive Oil
All the products of the Turnaturi Carmela Farm are centered around Nocellara del Belice. The excellence of western Sicily Occidentale is celebrated in many forms. “Sette Templi” is a glorious name chosen for the single-variety Nocellara del Belice Extra Virgin Olive Oil. The clear reference to the temples of Selinunte is a tribute to history and the past. Carmela and Paolo explain that they have a passion for what is ancient, which does not mean old or outdated. The past is something that is part of us, even in the present, and is worth remembering. “Looking to the past to build the future” is definitely the company's guiding principle. Sette Templi represents that step into the future, while remembering the past. Carmela's Extra Virgin Olive Oil is a DOP Valle del Belice, medium fruity, with special grassy and fruity notes. In fact, the nose detects notes of artichoke and the scent of sweet almond. In the mouth, the bitterness and spiciness are well balanced, with a slight persistence. In short, Sette Templi is an EVO Oil that adapts very well, as it is noticeable but not overpowering. The Nocellara del Belice monocultivar manages to enhance dishes with its delicate yet persistent aromas.
Harvesting black Nocellara del Belice olives
The Turnaturi Farm has really thought of every palate. Following the ancient recipes of Sicilian tradition, it offers Baked Black Olives, Green Olives, and Seasoned Green Olives. The three Nocellara del Belice varieties are processed using traditional methods. The flavors of Nocellara del Belice “explode” in your mouth, tasting the crunchy and fleshy Sicilian olive. In fact, Nocellara del Belice is an excellent variety of “table” olive. The possibilities for using Nocellara del Belice in our kitchens and recipes do not end here. We can enjoy delicious spreads made from Sicilian olives. The Black Olive Paté has a more intense flavor of ripe fruit, the Green Olive Paté lets you taste the fresh aroma of the drupe, and the Seasoned Green Olive Paté offers a mix of Mediterranean flavors. Last but just as special is the Sun-dried Tomato Paté, with irresistible intensity.
Black Olive Paté and Green Olive Paté
All the products from Turnaturi Farm aim to be ambassadors of the wonderful land of the Belice Valley, guaranteeing authentic flavors and more!
Behind every product there is a story
The Turnaturi Carmela Farm guarantees quality in taste, product safety, and also respect for the environment. In this regard, Turnaturi's olive cultivation follows eco-sustainable methods, aiming to implement natural measures as an alternative to pesticides. This means that olive production takes place completely without the use of herbicides or other chemicals. Carmela and Paolo carefully manage the olive groves at every stage, from pruning control, to irrigation, to harvesting and milling. In particular, the olives are harvested by hand while still green, ensuring the product does not fully ripen, and cold-pressed the same day in a continuous-cycle mill, thus guaranteeing unique aromas, flavors, and scents.
On the farm, there is special attention to bees, which are very important for pollination.
Green Nocellara del Belice olives
Carmela and Paolo love welcoming tourists, friends, and visitors to the farm, offering a pleasant opportunity to learn where EVO Oil comes from and the work behind a bottle. Both are very keen to tell the story of the olive grove, to enhance the area, in the spirit of hospitality. So, if you are planning a walk in Selinunte, be enchanted by the Archaeological Park, but don't miss out on the local olive-growing culture by visiting Carmela's olive grove Turnaturi.
Freshly pressed Nocellara del Belice Extra Virgin Olive Oil
Behind everything, there is a story. It would be nice to tell everything that often goes unseen. With some bitterness, Carmela and Paolo tell us how hard it is to be a small agricultural entrepreneur. Often, you come up against obstacles, difficulties, and problems. That's why networking among producers and with the community (including consumers) is vital for agriculture. It's necessary to stop, observe, get informed, and understand what is behind a bottle of Extra Virgin Olive Oil. It's a job of effort, waiting, patience, and skill. The olive grower, like the farmer, must be ready for anything.
Carmela Turnaturi during the olive harvest
The bitterness grows, especially if the product and the olive sector are not valued as they should be. Often, small producers find themselves facing situations alone that should be strongly supported by local institutions. Promoting traditional local agricultural products means giving agriculture back its central role, recognizing its true value. Only in this way can we fight the abandonment of the countryside and encourage agricultural work to protect the land.
Nocellara del Belice in the kitchen
Carmela and Paolo give us lots of tips on how to use their Nocellara del Belice-based products. EVO Oil is the most versatile. With its delicacy, it can be the perfect dressing for a caprese, a salad, or to enhance fish! This Extra Virgin Oil can be paired with traditional Sicilian dishes and also used for making desserts, instead of butter. With the patés and olives, you can have fun, letting your imagination run wild. Caponata and pesto alla trapanese, for example, are dishes where olives are a must! On pizza, in sauces, with fish and meat... the olive spreads are really good with everything!
