Nocellara del Belice Organic
18,00€
Not available
Medium / intense fruity
The Titone family has always paid particular attention to human health. It is no coincidence that they have been pharmacists for generations, with a passion for olive growing and more generally for agriculture.
To date Antonella Titone, with the support of her father Nicola (Magnifico 2017 Lifetime Achievement Award) has managed to create an extra virgin olive oil that carries the millenary scents of a Sicilian strip of land, located between Trapani and Marsala, obtaining awards all over the world. The varieties of olives grown are Cerasuola, Nocellara del Belice and Biancolilla each with an organoleptic characteristic enhanced by the latest generation extraction method. Hints and flavors that will make your dishes unique!
Certifications: all stages of organic production are controlled and certified in accordance with EC Reg. 834/2007 and EC Reg. 889/2008, the company follows the USDA – NOP standards applied in the USA, the CCPB auditing body of Bologna. Compliant with UNI EN ISO 9001: 2008 standards, standards that protect quality and the environment, CSQA verification body. Membership of “Duales System Deutschand”.
Olive campaign: 2023/2024
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Description
Medium / Intense Fruity
Fragrance: ample vegetal notes, cut grass, green tomato
Taste: bitter and spicy in perfect harmony
Try it with… fish couscous, structured meat-based preparation, orange salads, caprese
Geographic Area and Territory: Trapanese Valleys – Between Trapani and Marsala
Olive campaign: 2023/2024
Sizes: 0.50 l
Monovarietal from Olives: Nocellara del Belice
Production method: continuous cycle company crusher (2 and a half phases), equipped with a toothed disc crusher and nitrogen systems to work in the absence of oxygen
Storage method: stainless steel containers at controlled temperatures
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Awards and guides
Flos Olei 98/100
Three leaves of Guida Oli Gambero Rosso
Slow Food Guide
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Other information valid for all our extra virgin olive oils
Ingredients: 100% Italian olives, harvested in the right degree of ripeness and pressed in Italy with mechanical procedures
Storage: away from light, heat sources, bad smells and in hermetically sealed bottles. Remember, olive oil is the enemy of light, heat and air
Expiration: within 18 months from the date of bottling (deadline within which you benefit from the nutritional values of the oil)
Use: every day raw or for short cooking at moderate temperatures
