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Officine Kaggiotto is not just a Sicilian company; beyond its name there is a story that wants to hand down and make known the infinite love for a precious land, which deserves respect for the gifts that it is able to provide. We aim to recover that ancestral bond that once united man to his territory and which the modern era seems to have led to forgetting.
It is precisely with these premises that Feelari Nocellara was born.
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Olive is, without any doubt, one of the main characters of Sicilian agriculture. Nocellara cultivar belongs to this species, and covers a prestigious position. Its cultivation has ancient history among native Sicilian varieties: they were the Greeks who introduced olive cultivation in Sicily.
With the passing of the centuries the cultivation activity has not weakened and indeed has found, since the second half of the 1600s, a notable increase and noteworthy success.
In 1998 this cultivar obtained the official recognition of protected designation of origin (D.O.P.), which therefore recognizes its importance as well as its high quality and local excellence.Con il passare dei secoli l’attività di coltivazione non si è affievolita e anzi ha trovato, dalla seconda metà del ‘600 circa, un aumento notevole e un successo degno di nota.
Nel 1998 che questa cultivar ottenne il riconoscimento ufficiale di denominazione di origine protetta (D.O.P.), che ne riconosce pertanto l’importanza oltre che l’elevata qualità ed eccellenza nostrana.
Feelari Nocellara, at the end of processing, is a fruity oil of medium intensity which is characterized by an intense aroma which is a mixture of almond, dried tomato, cut grass and artichoke.
Depending on the vintage, the aftertaste could be sweeter or with hints of spiciness; this makes every tasting almost like a discovery.
The acidity of this oil is very low, even below 0.4% and the color tends to vary from yellow to more intense green notes.
Nocellara enters really early into the production phase, despite the late time of its ripening. This allows a constant productivity and a sufficiently high oil yield.
Like other olives, it is sensitive to certain conditions that can compromise and damage it.
Nocellara olives are characterized by a very large size: their weight is often over six grams, and olives under four grams are rare. They have a surface dotted with lenticels, large but generally few in number.
This olive has an excellent relationship between the stone and the pulp, which is very consistent and extremely easy to separate from the internal stone.
FeelAri Nocellara is a high-quality olive oil, capable of being perfect both raw and cooked.
Its high smoke point allows it to be cooked safely, differently from other olive oils. The elevated amount of polyphenols makes it a very healthy oil for the human body.
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