Nocellara del Belice
|Nocellara del Belice|
Nocellara del Belice olives are picked when still bright green
|Olive (Olea europaea)|
|Color of the ripe fruit||Green|
|Also called||Oliva Nocellara del Belice|
|Use||Oil and table|
Nocellara del Belice is an olive cultivar from the Valle del Belice area of south-western Sicily. It is a dual-purpose olive, grown both for oil and for the table. It is used to make "Valle del Belìce" extra-virgin olive oil, which is pressed from a minimum of 70% Nocellara del Belice olives. As a table olive it may be treated by various methods, one of which is named for the comune of Castelvetrano in the Valle del Belice; these may be marketed as Castelvetrano olives in the United States and elsewhere, and are large, green olives with a mild, buttery flavor.
- Valle del Belìce DOP (in Italian). Camera di Commercio Trapani. Accessed June 2015.
- Tom Mueller (5 December 2011), Extra Virginity: The Sublime and Scandalous World of Olive Oil, W. W. Norton, p. 9, ISBN 978-0-393-08348-4
- Nocellara del Belìce DOP (in Italian). Camera di Commercio Trapani. Accessed June 2015.
- Amanda Gold (March 1, 2009), "Olive lovers clamor for the Castelvetrano", San Francisco Chronicle
- Stan Kailis; David Harris (1 February 2007), Producing Table Olives, Landlinks Press, pp. 61–62, ISBN 978-0-643-09950-0
- Josâe Benites; Michele Pisante; Fabio Stagnari (2005), Integrated Soil and Water Management for Orchard Development: Role and Importance : Proceedings of the International Seminar "The Role and Importance of Integrated Soil and Water Management for Orchard Development" Organized by the FAO Land and Water Development Division and the College of Agricultural Sciences, University of Teramo, Italy, 9-10 May 2004, Mosciano S. Angelo, Italy, Food & Agriculture Org., p. 17, ISBN 978-92-5-105347-8
- Olive Germplasm, FAO Seed and Plant Genetic Resources Service, 2008
- Media related to Oliva Nocellara del Belice (DOP) at Wikimedia Commons