Sicilian Nocellara

Complex, unique and savory. The Sicilian Nocellara has sweet fruit notes and a pleasant, creamy mouth feel. Green apple, apple peel, sweet berry and stone fruit with slight confectionary flavors.

A lingering pepperiness builds in the back of the throat which is followed by delayed astringency… a signifier of the healthful Oleocanthal content present in a fresh EVOO.

This Nocellara harvest displays little to no bitterness but is still significantly high in antioxidants… superbly balanced. True to its variety characteristics from last year, just kicked up in pungency.

Harvest Date: October 2021
Country of Origin: Italy
Intensity: Robust
Fruitiness: 5.0  Bitterness: 4.3  Pungency: 5.0

Chemistry: Biophenols: 436.5 ppm
DAGs: 96.5
Oleic Acid: 72.1
FFA: .18
Peroxide Value: 2.9

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Oliva! Sicilian Nocellara Extra Virgin Olive Oil contains no additives, no chemicals, & no preservatives. All are from the most recent harvest.


Chemistry Breakdown

Biophenols (Antioxidant like substances naturally occurring in EVOO) – Phenols extend shelf life and determine the ‘style’ of the oil in terms of bitterness and pungency. Generally, the higher the biophenols, the more ‘pepper’ and ‘bitterness’.

DAGS (Diacylglycerol) – Indicates the age of the olive oil. An EVOO should have a DAGs content of 85% of higher. The higher the score, the fresher the oil. DAGs will drop 20-30% per year depending on storage conditions and FFA. They are highly influenced by heat, but not light.

Oleic Acid (Mono-Unsaturated Omega-9 Fat) – The higher the percentage, the better resistance to oxidation. Higher levels help keep it fresher for longer, preventing the formation of per-oxidized (rancid) fats.

FFA (Free Fatty Acid) – Indicates the condition of the fruit at the time of the crush. An oil must range from 0.0 – 0.8 (8%) to be considered Extra Virgin. A low FFA is desired, and means the amount of time between the harvest and the crush was minimal. In addition: the lower the FFA, the higher the smoke point.

PV (Peroxide Value) – Measurement of rancidity by exposure to oxidation, light and heat. The PV must be equal or less than 20 and is responsible for color and aroma changes as the oil oxidizes. A low PV is always desired.

Nutrition Info