Nocellara del Belice Olive Oil
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.
12
Oils
6
Mono
6
Blends
Results
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Sensory Profile
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 .