NOCELLARA, EMERALD OF ETNA
The Nocellara of Etna is a characteristic olive cultivar of a limited area along the slopes of the volcano. This area, which includes the towns of Belpasso, Ragalna, Paternò, Santa Maria di Licodia, and Biancavilla, is characterized by rugged yet generous terrain.
Ancient cultivation techniques are still followed, and all operations are carried out manually.
![Nocellara Etnea](https://www.oleificiorusso.it/wp-content/uploads/2024/04/bottiglia_dop_monte_etna_olio_zammara.jpg)
![Nocellara Etnea](https://www.oleificiorusso.it/wp-content/uploads/2024/02/02_oleificio_russo_nocellara_etna_raccolta_sicilia.jpg)
Pruning, soil cleaning, and fruit harvesting are done as they were centuries ago, keeping traditions alive.
The hand-picking of olives takes place between October and November when the drupes are ready to begin their transformation into precious oil.
This traditional approach preserves Nocellara dell’Etna as a unique and valuable variety.
A LEGENDARY TERRITORY
Etna is the undisputed protagonist of a territory that has shaped the lives of humans, fauna, and flora over millennia. Where fire and ash have forged the soil, the ingenuity of the inhabitants has given rise to unique crops, telling their story with unparalleled colors, aromas, and flavors.
A place that has entered legend: according to ancient sources, Aristaeus, son of Apollo, taught the inhabitants the secrets of olive cultivation and the transformation of the fruits into oil.
![Nocellara Etnea](https://www.oleificiorusso.it/wp-content/uploads/2024/03/produzione_olio_siciliano_nocellara_etnea_oleificio_russo1.png)
![Nocellara Etnea](https://www.oleificiorusso.it/wp-content/uploads/2024/03/belpasso_territorio_siciliano.jpg)
BELPASSO, THE ETNEAN CHESSBOARD
Belpasso preserves an ancient history, as evidenced by various archaeological sites. However, the current town was built in 1669, after the violent eruption of Etna in the same year.
Its urban layout is distinguished by its peculiar chessboard shape. Its streets intersect in straight lines, forming a unique road network dotted with the red roofs of houses.
Dominating the horizon, the imposing volcano has always played a central role in this community, adding value to every corner of the town.
OLIVE HARVEST: A JOURNEY THROUGH HISTORY
On the slopes of Etna, between October and November, the historic olive harvest takes place. Farmers, following tradition, manually pick the olives using small rakes or beaters.
Nets are spread out under the trees to catch the fruits, while workers climb ladders to reach even the highest branches, ensuring not a single precious Nocellara Etnea olive is missed.
THE OLIVES, FROM FIELDS TO MILL
When all the olives have been harvested, they are taken to the mill. It is the culmination of a day of intense work, but also of satisfaction for having contributed to the production process of genuine extra virgin olive oil.
Discover the production![Nocellara Etnea](https://www.oleificiorusso.it/wp-content/uploads/2024/04/dalle_olive_alla_tavola_oleificio_russo1.jpg)
NOCELLARA ETNEA: THE OLIVE TREE AND THE DRUPES
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![Nocellara Etnea](https://www.oleificiorusso.it/wp-content/uploads/2024/02/oleificio_russo_dettaglio_oliva.png)
EACH MATURE OLIVE WEIGHS BETWEEN 4 AND 8 GRAMS
The Nocellara dell’Etna is a Sicilian cultivar that grows in the fertile areas at the foot of the volcano. The tree, vigorous and robust, is characterized by a dense canopy of elongated leaves. Renowned for its environmental adaptability, this plant produces olives with extraordinary organoleptic qualities, considered among the best in Italy.
The Nocellara Etnea tree is widespread in the eastern part of Sicily, in the territories of the municipalities of Belpasso, Paternò, Santa Maria di Licodia, and Ragalna.
This exceptional olive tree strongly resists pest attacks and harsh weather, ensuring consistent production in all seasons, thanks also to the manual care of the farmers.
The Nocellara dell’Etna olives are characterized by their large size and ellipsoidal shape, with a regular surface dotted with small lenticels visible even when the fruit is ripe. Maturation is late, while the pulp yield generally ranges between 85% and 90%, making them also suitable for consumption as table olives.
CERTIFIED EXCELLENCE
Oleificio Russo boasts prestigious certifications for every variety of oil produced. From the territory to the cultivation and processing methods, it follows the best practices to offer excellent quality oil to its customers.
Zammara Monte Etna PDO
![Nocellara Etnea](https://www.oleificiorusso.it/wp-content/uploads/2024/03/esperienza_chef_oleificio_russo.jpg)
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