Nocellara. The word alone should suffice to convince you – round, buttery and the epitome of all things Mediterranean. Originally hailing from Sicily, where it arrived thanks to the ancient Greeks who settled on the island in the mid-eighth century b.C, its firm, juicy and slightly bitter pulp are renowned all throughout the oil world. Have we managed to stir up your appetite for Nocellara olives? Well here are a few reasons why you should try this variety of Dievole’s exquisite Monocultivar Extra Virgin Olive Oil.
A prized fruit
Raw materials are fundamental when it comes to creating the perfect olive oil and nocellara olives are one of the most coveted varieties because of their culinary versatility. As a fruit, it’s the perfect accompaniment for a well-deserved dry martini at the end of the day or can be served in salads or with cheese and cold cut platters. Some like to preserve it in light brine as a quick, healthy snack. When pressed, its vivid green juices release persistent spellbinding aromas that pair perfectly with seafood, pasta dishes and vegetable soups. Our oil expert Marco Scanu suggests you drizzle it aplenty on your Summer panzanella (A typical Tuscan salad dish made of stale bread and tomato) – make a note for next year! It is also particularly good for frying because of its stable chemical structure.
Nocellara olives are Vitamin-friendly!
Nocellara olives radiate mediterranean goodness and are full of health benefits. They are easily digestible, very balanced and help absorb important vitamins such as A, D and K which are known for their positive effects on the skin, eyesight and bone strength. Its strong antioxidant effect hinders the aftermaths of cellular ageing. After all, Nocellara olives grow in the temperate area of Italy’s southern tip, basking in the sun, gently caressed by sea breeze from the coastline.
This year’s harvest
Dievole grows Nocellara olives on its estate in the Basilicata region, precisely in the inland areas of Rosaneto and San Giorgio Lucano. After being manually picked according to the ancient “brucatura” methods, Nocellara olives are put into sealed containers and transported up north to Dievole’s Olive mill in Pianella. What many people don’t know is that in Dievole’s olive groves Nocellara presents two sister varieties: Belice and Messinese. The names derive from the plant’s Sicilian origin, the areas where the trees were first known to grow: Messina and Belice. Nocellara of Messinese olives are more rare, known for their low acidity levels and their deep, purply black color. Nocellara of Belice olives are the only Italian olive variety to have earned two DOP titles. When ripe, these olives tend to take on reddish nuances. In its monocultivar extra virgin olive oil, Dievole blends the sister breeds into a well-balanced, fruity compound that truly brings out the best of both. The harvest usually takes place between September and November and although this year’s loot was not particularly abundant the quality of Dievole’s olive oil will be exemplary.