Extra Virgin Olive Oil Can PDO Valle del Belice “Sette Templi” - Nocellara del Belice Cultivar

€16.00 - €70.00

Extra Virgin Olive Oil Can PDO Valle del Belice “Sette Templi” - Nocellara del Belice Cultivar - 1 L

€16.00 (In Stock)

Extra Virgin Olive Oil Can PDO Valle del Belice “Sette Templi” - Nocellara del Belice Cultivar - 3 L

€43.00 (In Stock)

Extra Virgin Olive Oil Can PDO Valle del Belice “Sette Templi” - Nocellara del Belice Cultivar - 5 L

€70.00 (In Stock)

Extra Virgin Olive Oil Can PDO Valle del Belice “Sette Templi” - Nocellara del Belice Cultivar - 5 L

€70.00 (In Stock)

Valle del Belice PDO Extra Virgin Olive Oil. Produced in Sicily from Nocellara del Belice olives. Single-variety, medium-intense fruity oil with grassy notes. Available in 1L-2L-3L-5L tins or in 3L or 5L bag-in-box.

Below is an in-depth look at Valle del Belice PDO Extra Virgin Olive Oil.

Name: Italian Extra Virgin Olive Oil. Superior category olive oil. Made from Nocellara del Belice olives and only through cold pressing. Variety: 100% Nocellara del Belice. Olives grown at Carmela Turnaturi farm, Castelvetrano, Sicily.

Organoleptic characteristics: This organic Nocellara del Belice Extra Virgin Olive Oil is a single-variety, obtained only by mechanical processes. It is a clear green EVO oil. On the nose, medium-intensity fruity notes stand out. Hints of grass and vegetables, especially artichoke and almond, are perceived. On the palate, it is savory, with medium spiciness and a slightly more pronounced bitterness. It is a balanced and harmonious EVO oil, with a persistent aftertaste tending to medium-intensity bitterness.

Processing: This Sicilian Extra Virgin Olive Oil is made from only local Nocellara del Belice olives. Hand harvesting takes place in the second or third ten days of October. The fruits are taken to the mill within hours of picking and processed in a continuous-cycle mill. Cold pressed with a hammer crusher. This preserves the olive's organoleptic and nutraceutical qualities, transferring them to the EVO oil. It is then naturally decanted and packaged. Storage is in stainless steel silos under argon. No chemical manipulation is performed. This Extra Virgin Oil is the result of only cold and mechanical pressing.

Shelf-life: 18 months from bottling

Storage: store in a dark, cool, dry place. Keep away from direct light and heat sources.

Pairings: This Sicilian Extra Virgin Olive Oil from the Nocellara del Belice variety, with its medium intensity, is perfect for raw use. Recommended for typical Sicilian dishes, such as pasta with sardines, pasta with Trapanese pesto, rice with octopus, Messina-style lamb, baked cod, Caponata, “cunzatu” bread. The fruity notes and pleasantly marked bitterness make it perfect for legumes, salads, and various sauces. It is a mild EVO oil that enhances many types of dishes (meat, fish, vegetables).

Awards and recognitions: 

3rd place “Single-variety Light Fruity” at EXPO SICILIA CITTA’ DELL’OLIO 2016

3rd place “Family Oil” 2019

HONORABLE MENTION “Single-variety Intense Fruity Category” at the 2017 National Award “L’Olio di Italia”, “Two Drops Gold Quality” at the 2018 International Oil Competition “Aipo d’Argento”, Quality Mention for the “Medium Fruity Blend” category at the 2018 National Award, “L’ORO D’ITALIA” and at the International Award “L’ORO DEL MEDITERRANEO 2018

Featured in guides: Bibenda 2021, Flos Olei 2020, Slow Food 2020, Guide to Single-variety Oils 2021, Terre d’Olio 2020.

Curiosity: The Nocellara del Belice cultivar has been present in Sicily for centuries. Its fruits are large and well suited to producing Extra Virgin Olive Oil of high quality standards. The name Sette Tempi is a tribute to the history of the area. In nearby Selinunte, temples of the ancient Greek colony destroyed by the Carthaginians were found. Seven was the initial number of temples discovered, now increased to over 10.

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