Nocellara, Oliva Tonda, Nuciddara. The Queen of the valley. It is perfect on your table and ideal for oil making. Its processing gives us an aromatic product, with intense notes of almond and tomato, louscious and unexpectedly versatile, with a rich taste and a perfect body.
The colour of the freshly extracted oil evolves across time without fading away, just like all of its features, giving us different variations of the same product throughout the year: from the newborn oil's bold youth (olio nuovo) to the more "mature" one's delicacy and conscious armony.
This variety of olive grows in this region since thousands of years and has taken it's time to adapt to the soil, just like humans that have always lived here.