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Nocellara is from the San Calogero family farm. This oleificio has been run by the Santangelo family for generations. Together they take great pride in and put dedication and passion into: Nocellara extra virgin olive oil.

The company was founded in 1923 by Guiseppe Santangelo. At the time, the estate had some 300 olive trees and the olives were pressed using a donkey-powered stone-wood mill. Things are pretty different these days! A professional pressing system was purchased in 1993 to make the most of the olives. However, the rest of the facility exudes the passion and atmosphere of the olden days. The Santangelo’s oversee the entire production process from cultivation and harvesting to grinding and pressing.

What is special about this extra virgin olive oil is that it is made from a monocultivar i.e. the Nocellara del Belice. This olive only grows on the Italian island of Sicily and is uniquely fruity, nutty and rich.

The Nocellara is at its best with relatively strong flavours such as beef, roasted vegetables, rocket and seafood. When it comes to dressings, the Nocellara is delicious with sherry vinegar, but also goes well with date vinegar, peach vinegar and elderflower-lime vinegar. Dressing tip: 1/3 vinegar, 2/3 olive oil.

  • extra virgin olive oil

Nocellara Olive Oil