Characteristics of Olive Oil
The characteristics of olive oil largely depend on the cultivar of the olives used. In particular, "Nocellara del Belice" is a PDO olive with a spheroidal shape, a broad and rounded base, medium-to-large size and a weight ranging from 5 to 7 g. Its flesh is firm and crisp, while its oil yield is around 17%, producing oil of excellent organoleptic and chemical quality.
After milling, it produces an extra virgin olive oil with unique sensory characteristics: an intense green colour, a fruity flavour with bitter and peppery notes, hints of tomato and artichoke, and remarkable fragrance and freshness.
