The Temple of Oil
"A quality product that only a sunny, generous and culturally rich land like Sicily could provide"

The story
The history of the Nocellara del Belice olive is 2700 years old. Sicily, and in particular the Belice Valley area, has seen various colonizations over the centuries. The territory has been inhabited by Sicans, Elimi, Phoenicians, Greeks and later by the Romans, Normans, Arabs and Spanish.

In the Belice Valley you can admire the impressive remains of the ancient city of Selinunte, a Greek colony from the 7th century BC, which for a long time represented a true strategic garrison for oil and agri-food production. Clear evidence of this is the discovery of ancient stone millstones near the Temples, which date back to the 5th century BC.

The Product
The Nocellara del Belice DOP table olive takes its name from the valley of the same name. One of its great qualities is that it is a dual-purpose olive: It can be pressed and transformed into the exquisite DOP extra virgin olive oil of the Belice Valley. Or it can be enjoyed at the table in many ways and on many occasions.
When harvested in October it has a beautiful green colour and crunchy pulp.
Its organoleptic characteristics make it, in the opinion of experts, one of the most prized table olives in the world.
Goodness is not the only quality that makes the olive so precious. In addition to its excellent taste, this fruit has extraordinary nutritional virtues that promote well-being and health of the body. It can be said with certainty that the olive is one of the balanced and perfect combinations of fiber, vitamins, minerals and fats that exist in nature.
This olive is particularly rich in highly digestible dietary fiber, which contributes significantly to regulating the functioning of the digestive system and preventing the onset of colon cancer. It also helps to combat cellular aging, because it contains an overabundance of polyphenols: substances with high antioxidant properties. The olive guarantees a good supply of minerals, in percentages even higher than those of many vegetables. In particular, the quantity of calcium and magnesium in table olives is comparable to that of breast milk. l