The Nocellara del Belice - Castelvetrano
In the area around Castelvetrano olives are cultivated since the Greek colonization especially the famous Nocellara del Belice. This is a very prestigious variety that you can find both in the traditional black type and green type.
The Nocellara del Belice has a double use: you can eat olives or use them to make an excellent oil. It received the Protected Designation of Origin (PDO) status.
The trees usually reach 3 meters in height and are cultivated "a vaso", i.e. a typical way to facilitate manual harvest. The harvest system, in fact, is the traditional "brucatura".
The climate and the soil very characteristic of the area contribute in producing an oil particular for its dark green colour and fruity flavour a little spicy.
It can be eaten both uncooked and cooked but in the first case of course you can taste better its peculiar spice. It is excellent for salads and for the pinzimonio (sauce of oil, vinegar, salt and pepper in which raw vegetables are dipped).
On many occasions it received awards and recognition that demonstrate its quality.
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