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1. NOCELLARA DEL BELICE

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Description

Nocellara del Belice is a medium fruity and harmonious extra virgin olive oil, with aromas of green tomato,

tomato leaf, almond, and artichoke. Balanced bitterness and spice create a fresh,


Taste profile:

Profile: medium-fruity, balanced

Aroma: green tomato, tomato leaf, almond, artichoke, herbs

Bitterness: medium

Intensity: medium

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1. NOCELLARA DEL BELICE
1. NOCELLARA DEL BELICE
1. NOCELLARA DEL BELICE
1. NOCELLARA DEL BELICE
Get to know the Nocellara del Belice

Get to know the Nocellara del Belice

Nocellara del Belice is a prized olive cultivar from western Sicily, known for its vibrant green color, plump round shape, and balanced flavor. It’s used both as a table olive (often called Castelvetrano) and to make extra virgin olive oil.
RECOMMENDATION
Perfect on fresh salads, soups, raw fish and roasted vegetables, and just as good for cooking meat or fish dishes and roasts.

Meet the Mangiaracina family

In the rolling hills of Sicily’s Belice Valley, where the olive groves follow the curves of the land and the air carries the scent of the sea, you’ll find Carlo Mangiaracina and his sons, Rocco and Domenico, working side by side to carry on a family tradition that began more than seventy years ago. Their grandparents founded the farm in the 1950s, and in the 1980s Carlo dedicated himself to cultivating olive trees and producing table olives and extra virgin olive oil — a passion he has now passed on to his sons.
For the Mangiaracina family, the farm is more than land — it’s part of who they are. They grew up among these trees, learning the rhythm of the seasons and the meaning of hard work. “It’s something you know as a child and grow to love with respect and dedication,” they say.
Today, they manage 23 hectares and about 5,200 olive trees, from young saplings to gnarled century-old giants. Most of their groves are planted with Nocellara del Belice, a local variety prized for its plump, green fruit and firm, flavorful pulp.

The family follows organic practices, working year-round to keep the trees healthy and the soil full of life. Winter is for pruning, spring and summer for soil care and irrigation, and by early autumn the focus shifts to harvest. The family still harvests by hand — gently combing the olives from the branches onto nets — before bringing them to the mill. To preserve quality, the olives are milled within 48 hours using a cold extraction process, keeping their flavor and nutrients intact.


“Harvest is our favorite time,” says Rocco. “It’s when all the work of the year becomes real, when you hold the result of your care in your hands.”
The family still harvests by hand — gently combing the olives from the branches onto nets — before bringing them to the mill.

To preserve quality, the olives are milled within 48 hours using a cold extraction process, keeping their flavor and nutrients intact.

Running a small family farm is not without challenges. Competing with industrial producers can feel like “David against Goliath,” and nature doesn’t always deliver a steady crop from year to year. But over time, the Mangiaracinas have learned to balance the trees through careful pruning and patient work, ensuring consistent quality even if production remains modest.

The harvest is always followed by a celebration, with friends and family gathering to share food, music, and stories — a tradition that marks the close of one season and the beginning of another. For Rocco and Domenico, this connection to the land and to their community is what makes their work meaningful.

“An olive tree has strong roots but branches that reach out to the world,” they say. “That’s how we see our family and our farm — grounded here in Sicily, but ready to share what we grow with others.”