“Nocellara del Belice” Olive Oil
The Qualities of Olive Oil
Olive oil, besides being an excellent condiment for preparing food, is an indispensable element for bodily health. It is recommended for children to aid growth, for adults to fight cardiovascular and metabolic diseases, and for the elderly to help prevent aging and arteriosclerosis. Extra Virgin Olive Oil features an extremely low acidity level (less than 1%). The lower the acidity, the more digestible the oil is, allowing the body to effectively assimilate its nutritional qualities.
Properties
Its physical and chemical properties play an important role in disease prevention. As a fatty food, its lipids represent a fundamental nutritional element alongside proteins, carbohydrates, vitamins, and minerals. Fats stored in the body perform key biological functions: providing energy, supporting internal organs, maintaining body temperature, and enabling the absorption of fat-soluble vitamins.
- Rich in polyphenols, vitamin E, and carotene: Polyphenols deliver antioxidant activity both within the oil and inside the body, fighting free radicals responsible for cell oxidation, aging, and cardiovascular conditions. Vitamin E and carotene (precursor to vitamin A) act as anti-free radical nutrients that nourish the skin and reduce the onset of wrinkles.
- Contains chlorophyll: Aids lipid digestion, supports hematopoiesis (red blood cell production), and accelerates wound healing processes.
- Precious food for children and the elderly: Promotes bone growth in children via vitamin D content while helping prevent fractures in the elderly. Balanced linoleic acid levels help reduce LDL cholesterol, supporting cardiovascular health.
- Quantities and calories: All oils yield 9 calories per gram. The recommended daily intake is approximately 50 to 60 grams (about six tablespoons).
Usage
Extra virgin olive oil can be enjoyed both raw and cooked; prolonged heating should be avoided to preserve its core nutritional properties.
Extra Virgin Olive Oil
Cultivated for millennia in the Belice Valley, the “Nocellara del Belice” variety produces a fragrant, naturally peppery oil with low acidity.
Recommended raw on salads, legumes, bruschetta, grilled dishes, shellfish, fish, meat, and game.
- PRODUCT DESCRIPTION: Extra virgin olive oil
- ACIDITY: Max 0.3% (Premium Quality EVOO)
- PACKAGING: Aluminum cans of 5 / 10 / 25 L
- CULTIVAR: Nocellara del Belice
- ALTITUDE: 400 m above sea level
- FARMING METHOD: Organic
- PRODUCTION AREA: Santa Ninfa (TP)
- PRODUCTION PERIOD: October / November
- HARVESTING METHOD: Hand-picked directly from the tree (brucatura)
- EXTRACTION METHOD: Cold extraction via two-phase continuous cycle (<30°C) within 48 hours of harvest; natural decantation without filtering
- COLOR: Green / yellow
- AROMA: Distinct olive scent
- IDEAL USAGE: Suitable for cooked and raw vegetable dishes, as well as meat preparations
- STORAGE: Store away from light and heat sources