In this section dedicated to extra virgin olive oil, we propose our top quality Nocellara DOP.
It is a very valuable cultivar, among the richest in polyphenols (antioxidants).
The harvest of Nocellara olives begins at the beginning of October and ends by the end of November.
Distinguished by its delicate and persuasive flavour, the Italian extra virgin olive extracted from Nocellara olives is characterized by a light fruity aroma, rich in delicately herbaceous notes and distinct balsamic hints of tomato and apple.
The palate is soft and enveloping in its herbaceous and slightly spicy notes, with a delicate almond aftertaste.
It offers an excellent result both raw and cooked; this extra virgin olive oil smoke point is in fact higher than the other types of oil and, thanks to this prerogative, it is also ideal for frying.
Nocellara extra virgin olive oil is perfect to flavour seafood dishes, first courses, salads, vegetable soups, fresh cheese and white meat.
The extra virgin olive oil obtained from the pressing of Nocellara olives has numerous beneficial properties for the body:
- It is easily digestible and well balanced
- It facilitates the absorption of vitamins A, D and K
- It has positive effects on eyesight, skin and bones
- Being rich in polyphenols, it plays an important role in fighting the action of free radicals.