Nocellara varieties

Take two Nocellara varieties, one Messinese, the other Etnea. Take a passionate olive grower, who is keen on working, without feeling any sacrifice. Many hours spent in the countryside, after working for hours and hours as many other workers, but then, in his free time, all his leisure is in the patient care to his olives.

Passion is great, but it is not enough, so Salvatore Scuderi starts studying, making research, deepening his knowledge, trying out. Even because his passion cannot come to a standstill. It does not take much to make a mistake, you cannot be limited to make oil from olives: you must get to the best oil one can ever imagine.

Here are the two oils, received and personally delivered to my office, directly from Sicily: this shows that it is not only passion, but also much more.

Nocellara Etnea: it is a double-attitude variety with a high and alternating productivity, it is known as Bianca, Ghiandalora, Marmorigna, Minnullara, Nocellaia, Verdese e Virdisia. It may be found in Eastern Sicily.

Tasted oil, fresh from the mill, recently pressed, has intense, grass scents, with tomato touches. To the palate it is soft but well-characterised, with a sapid taste and bitter and spicy touches, balanced between each other, and a pleasant spicy persistent closing touch, where you may truly feel green almonds and tomatoes.

Nocellara Messinese: it is a robust plant with an expanded habit, which has ovoid fruit, bound to be used as table olives. It is also known as Turdunazza, and it may be found in the area of Messina and in Calabria as well.

Tasted oil, fresh from the mill, has remarkable olfactory touches, from intensely fruity with almond and tomato leaf sensations. Sapid taste, as that of artichoke, with a wrapping feeling to the palate, sweet at first impact, then progressively bitter and finely-dosed, a slowly opening persistent spicy touch, which is truly felt at the end.

The difference between the two oils? They are essentially oils of the same family, similar sensations with a different impact to the palate: the oil from Nocellara Etnea is more remarkable. Generally speaking, a good result, in spite of a hard oil campaign.