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OlioWise

Nocellara del Belice Olive Oil

Compare 13 Nocellara del Belice olive oils (6 monovarietals, 5 blends) with harvest dates, chemistry, and producer details.

The collection

Nocellara del Belice oils

13
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Relevance Trending Name (A-Z) Country Recorded Release Year Newest Release Highest Phenols Price: Low to High Price: High to Low

Origin is where the oil is produced. Confirm delivery, current stock, and final prices with the grower.

Showing 8 oils

Papa Vince Extra Virgin Olive Oil
Listing verification: Chemistry Reviewed
Producer-listed harvest: 2025
🇮🇹 Italy
$95.94/L
Polyphenols 399 mg/kg
Ojai Provençale Olive Oil
Listing verification: Award Recognised
Producer-listed harvest: 2025
🇺🇸 United States
$90.67/L
Polyphenols 325 mg/kg
Producer-listed harvest: 2026
🇿🇦 South Africa
ZAR 490/L
2025
🇺🇸 United States
$48/L
Polyphenols 269 mg/kg
Old French Road Nocellara Extra Virgin Olive Oil
Listing verification: Results Published
2025
🇳🇿 New Zealand
NZ$70/L
Polyphenols 330 mg/kg
2025
🇺🇸 United States
$90/L
Kiler Ridge Nocellara del Belice
Listing verification: Research Pending
Producer-listed harvest: 2025
🇺🇸 United States
$120/L
2025
🇺🇸 United States
$96/L
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Statistics

Nocellara del Belice at a glance

Featured Producers

1 oil Latest: 2025
Valle del Belice Italy
5 oils Latest: 2026
Canterbury New Zealand
5 oils Latest: 2025
Ojai United States
5 oils Latest: 2026
Porterville (Winterhoek Mountains) South Africa

Origin

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The variety

About Nocellara del Belice

Nocellara del Belice is a prestigious Sicilian variety that produces robust, full-bodied oil with pronounced intensity and complexity. The oil exhibits rich fruity notes with distinctive green tomato and artichoke flavors, complemented by fresh herbs and grass. Known for its strong peppery finish and excellent structure, this variety creates premium oil with notable polyphenol content and exceptional keeping qualities.

Fruitiness 4.8
Fruitiness refers to the aroma and taste of fresh, ripe or green olives in the oil.
Bitterness 3.6
Bitterness is a positive sensory attribute of an EVOO. It can also signal the presence of phenolic compounds.
Pungency 3.8
Pungency is the pleasant peppery or spicy sensation experienced at the back of the throat when tasting olive oil.
Polyphenols 5.9
Polyphenols are naturally occurring compounds found in olives and other plants. In olive oil, reported phenolic content is a chemistry measure that can be associated with bitterness, pungency and oxidative stability; total phenols are not interchangeable with hydroxytyrosol-plus-derivatives measurement used for the EU-authorised wording.
green tomato artichoke fresh herbs grass strong pepper

Estimated Based on profiles for: Nocellara del Belice .