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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.
Nocellara del Belice: Italy a large green olive cultivar primarily grown in Sicily. Also known as Castelvetrano olives in the United States, they have a mild, buttery flavor that makes them popular table olives, though they are also used to produce olive oil. Nocellara Etnea (also Augghialora, Paturnisa, and Tortorella)
Olive quick decline syndrome (OQDS) (in Italian: Complesso del Disseccamento Rapido dell'Olivo, CDRO or CoDiRo) is a wasting disease of olive trees which causes dieback of the leaves, twigs and branches so that the trees no longer produce crops of olives.
The economy is based predominantly on farming, with the cultivation of vines and olive trees being the main focus. Woodworking (mainly furniture) is also an important sector. Both Valle del Belìce olive oil and Nocellara del Belice DOP table olives have a protected status in the European Union.
The Valle del Belice breed of domestic sheep originates in the valley. Agricultural products of the area include the D.O.P. Vastedda della valle del Belìce, a pecorino (sheep's milk) cheese, [4] and "Valle del Belìce DOP" extra-virgin olive oil, made from a minimum of 70% Nocellara del Belice olives. [5]
The Leccino tree grows well in cooler climates, [2] but is not as tolerant to heat as Spanish olive cultivars. The tree grows quickly and has a dense canopy. It tends to be highly productive in the right conditions and has a tendency to grow more like a tree than a bush, which is different from most olive trees. Average oil yield is 18-21% of ...
In ancient Israel and the Levant, three methods were used to produce different grades of olive oil. [11] The finest oil was produced from fully developed and ripe olives harvested solely from the apex of the tree, [12] and lightly pressed, "for what flows from light pressure is very sweet and very thin."
It is also possible that the olive tree was domesticated in Ticino starting from indigenous wild-olive trees. [1] Olive oil production on Swiss territory is attested by the monk Ekkehard IV from St. Gallen around the year 1000. He notably wrote: "Hunc olee fructum faciat lux, pax benedictum" ("This fruit of the olive tree gives light and ...