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Nocellara del Belice Olive Oil

Compare 12 Nocellara del Belice olive oils (5 monovarietals, 6 blends) with harvest dates, chemistry, and producer details.

The collection

Nocellara del Belice oils

12
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Origin is where the oil is produced. Confirm delivery, current stock, and final prices with the grower.

Showing 8 oils

Ojai Provençale Olive Oil
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Harvest 2025
Origin 🇺🇸 United States
Availability Available
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/L
Polyphenols 325 mg/kg
Grumpy Goats Farm Nocellara del Belice
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Harvest 2025
Origin 🇺🇸 United States
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/L
Polyphenols 269 mg/kg
Andante Olive Oil Intenso Extra Virgin Olive Oil
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Harvest 2026
Origin 🇿🇦 South Africa
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Grove 45 Extra Virgin Olive Oil
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Harvest 2025
Origin 🇺🇸 United States
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Old French Road Nocellara Extra Virgin Olive Oil
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Harvest 2025
Origin 🇳🇿 New Zealand
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/L
Polyphenols 330 mg/kg
Kiler Ridge Nocellara del Belice
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Harvest 2025
Origin 🇺🇸 United States
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Luretik Sicily
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Harvest 2025
Origin 🇺🇸 United States
Availability Sold out
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/L
Olive Boutique Frantoio Leccino Medium
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Harvest 2025
Origin 🇿🇦 South Africa
Availability Sold out
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/L
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Statistics

Nocellara del Belice at a glance

Featured Producers

5 oils Latest: 2025
Ojai United States
5 oils Latest: 2025
Capay Valley United States
5 oils Latest: 2025
Canterbury New Zealand
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 .