{"id":5814,"date":"2026-02-12T17:14:13","date_gmt":"2026-02-12T16:14:13","guid":{"rendered":"https:\/\/www.madamaoliva.it\/?page_id=5814"},"modified":"2026-02-12T17:24:34","modified_gmt":"2026-02-12T16:24:34","slug":"nocellara-del-belice-olives","status":"publish","type":"page","link":"https:\/\/www.madamaoliva.it\/en\/the-olive-and-its-cultivars\/nocellara-del-belice-olives\/","title":{"rendered":"Nocellara del Belice Olives"},"content":{"rendered":"<h2 style=\"text-align: center;\">Nocellara del Belice Olives<\/h2>\n<p style=\"text-align: center;\"><strong>Botanical name<\/strong><br \/>\n<em>Olea europea<\/em> var. Nocellara del Belice.<\/p>\n<p style=\"text-align: center;\"><strong>Origin<\/strong><br \/>\nItaly, western Sicily, particularly in the Valle del Belice.<\/p>\n<p style=\"text-align: center;\"><strong>Harvest period<\/strong><br \/>\nNocellara del Belice is a dual-purpose cultivar, harvesting usually takes place when the olives are still green, between mid-September and early October, but can extend until mid-November. There are also naturally fermented and lye-cured products that make use of ripe olives. Harvesting the olives green has the advantage of retaining their firmness and crispiness, especially if they are to be processed using the Sevillian or Castelvetrano methods, which employ lye to remove bitterness and could otherwise over-soften the flesh.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Nocellara del Belice Olives Botanical name Olea europea var. Nocellara del Belice. Origin Italy, western Sicily, particularly in the Valle del Belice. Harvest period Nocellara del Belice is a dual-purpose cultivar, harvesting usually takes place when the olives are still green, between mid-September and early October, but can extend until mid-November. There are also naturally&#8230;<\/p>\n","protected":false},"author":735,"featured_media":0,"parent":5559,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"cultivar-single.php","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-5814","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Nocellara del Belice Olives - Madama Oliva<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.madamaoliva.it\/en\/the-olive-and-its-cultivars\/nocellara-del-belice-olives\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Nocellara del Belice Olives - Madama Oliva\" \/>\n<meta property=\"og:description\" content=\"Nocellara del Belice Olives Botanical name Olea europea var. Nocellara del Belice. Origin Italy, western Sicily, particularly in the Valle del Belice. Harvest period Nocellara del Belice is a dual-purpose cultivar, harvesting usually takes place when the olives are still green, between mid-September and early October, but can extend until mid-November. 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