Nocellara Etnea is a typical Sicilian cultivar also known as Augghialora, Paturnisa and Tortorella. It is mainly found in the areas around the Etna volcano – this a very important factor, as proximity contributes to the development of the typical flavors that only volcanic soils and the air-conditioned by volcanic fumes can give. Nocellara Etnea is an auto-sterile cultivar, and so needs to be pollinated by other cultivars (i.e. Biancolilla and Moresca); it has a quite medium/high resistance to external agents such as olive fruit flies or sooty mold, and is also resistant to low temperatures and drought; the yield in olive oil production is low. Nocellara Etnea typically confers its EVOOs green tomato, herb, almond, thistle and artichoke flavours.
Lapillo EVOO is really worth its name! Just like lava or ashes, it at first perceived as soft and delicate to the nose and taste, eventually explodes in a pleasant and prolonged pungency sensation.
L’olio di casa Virzì’s medium intensity on the nose is expressed by fruity and floral tones of apple, freshly cut grass, sweet almond and tomato leaves.
