Cultivar

The term cultivar derives from the fusion of two English words, that is cultivat and variety and is used in agronomy to indicate a specific variety of an olive oil plant.

The cultivars present in the olive groves of the La Rocca farm are:

Nocellara del Belice

Indigenous Cultivar widespread in the provinces of Agrigento and Trapani, particularly in the Valle del Belice, highly appreciated both for the pulp of its fruit that can be eaten at the table and for the excellent extra virgin olive oil with very low acidity. The Balàt oil obtained from the cold pressing of olives of the precious Nocellara del Belice cultivar of the La Rocca farm has an intense green color, a freshly harvested fruity aroma of olive, herbaceous tone with characteristic notes of green tomato and artichoke, almond aftertaste with bitter and spicy sensations.

Biancolilla

Indigenous Cultivar that produces an olive used exclusively for the sale of extra virgin olive oil with low acidity and a very refined taste. The Crimiso oil produced by a bland from the Nocellara del Belice and Biancolilla cultivars of the La Rocca farm has a fruity aroma of medium intensity. On the nose it gives sensations of green almond, less frequently than artichoke or tomato. On the palate, the intensity of bitter and spicy perfectly harmonious with each other is usually light with sweet and personal aftertaste, typical of the production area.