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| Our varieties of olives produced are: |
| Biancolilla |
The olive cultivars Biancolilla is one of the oldest in use in western Sicily; It is characterized by high productivity, great hardiness, and is assumed to be native to Caltabellotta.
General: It owes its name to the fact that the drupa fair complexion went from state unripe (green pea) to the more lively (wine red) maturity.
It is a plant of high vigor. A very important aspect of its biology is that it is a self-fertile variety, and this is often grown in association with other self-sterile cultivars such as Nocellara del Belice.
It has a wide crown, and twigs to good flexible, pendulous, with long internodes.
The are good pollinators Zaituna, Nocellara Messina, Moorish, Tonda Iblea Morghetana, Nocellara Etnea and Ogliarola Messina.
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| Giarraffa |
Olea europea sativa var. Giarraffa (Synonyms: Beak raven, Cacata of chioggia, Cefalutana, Ciocca, Giardara, Giarrafara, Giarraffella, Giarraffu mammon, Pizzo raven, Pizzu of Corvu, Raffa, Raffu)
Native plant with spreading habit, medium thick hair, characterized by medium vigor and productivity and low alternating
And 'present in the olive groves of Sicily's western center, especially in the territory of Giuliana (PA)
USE FOOD
Used for the table and for the production of oil, the fruit (drupe) presents the following characteristics:
color: from green to wine red to purplish black skinned pruinose which has many large lenticels
shape: elliptical, slightly symmetric, with a maximum diameter place at baseline, with rounded apex and rounded base
size: large, very large weight (10-15 g)
The oil yield is low with oil production slightly fruity with hints of almond, artichoke and tomato, sweet taste with light sensations of spicy and amaro.E 'present in virgin olive oil DOP Val di Mazara, Valle del Belice DOP and may be in virgin olive oil DOP Colli Nisseni and Colline Ennesi DOP |
| Nocellara del Belice |
Olive Nocellara del Belice is a horticultural product with two Italian designations of origin (PDO).
It is an olive particularly big and tasty, which is produced in the province of Trapani, mainly in the triangle between Castelvetrano, Partanna and Campobello di Mazara. Being an olive dual attitude is also produced excellent table olive. Collection by the end of September, produces an oil with interesting scent and taste particularly intended and full-bodied, fruity with hints of tomato, the Valle del Belice DOP (at least 70%) and the Valleys Trapanesi DOP. It is recommended for roasts and side dishes of vegetables, both raw and cooked.
It is the only product in Europe to have two PDO for the same variety: "Valle del Belice" for oil (OJ L 273 of 08/21/04) and "Nocellara del Belice" for the table olive (OJ L . 15 of 21/01/98).
The olive Nocellara del Belice is used for the production of Belicino, a cheese product recognized agroalmentare Traditional (PAT) Sicilian. |
| Cerasuola |
Also known as: Ogliara, Ugghiara, Purrittara, Palermitana, Ugghiarola
Cerasuola is a variety especially widespread in western Sicily: more in the municipality of Sciacca, in the province of Trapani and in some municipalities in the Palermo area. More sporadically is found in the eastern dell'agrigentino.
In Trapani it is known as "Ogliara", in Castelvetrano (TP) as "Palermitana" and in the Conca d'Oro (PA) as "Marfia" or "Purrettara".
Cerasuola is a cultivar of DOP Val di Mazara and Valli Trapanesi.
It is a very vigorous plant with spreading habit and high.
The oil Cerasuola looks greenish-gold with golden streaks and a profile from the fruity, bitter and spicy medium-intense, with sensations of freshly mown grass, artichoke and tomato.
The intensity of fruity olive oil seems to have an inconsistent trend: more delicate with the olive green just invaiata (color change, indicating the various stages of ripeness), and more intense when the oil is half maturation.
It is a cultivar rich in polyphenols (antioxidants that are good for the heart by preventing the risk of heart attack and that counteract free radicals helping the "good" cholesterol, are also established biomedical positive effects in terms of diseases related to aging and stop tumor growth ), therefore, if properly processed, the olives produce an oil that contains a high number of polyphenols.
The oil cerasuola is excellent for seasoning meats boiled or grilled, soups, stews, salads, pizza, bruschetta.
The extra virgin olive oil is great for frying and browned. |
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