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.

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.

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.

discover the oil mill

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: THE OLIVE TREE AND THE DRUPES

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.

PGI

The Protected Geographical Indication is attributed by the European Union to quality products linked to a specific geographical area, promoting their value and that of the production regions.

PDO

The Protected Designation of Origin certifies that the olive oil, from raw material to finished product, is made in a region that imparts particular qualities and characteristics due to the geographical environment.

Bio

Organic extra virgin olive oil is produced from plants grown without the use of chemical fertilizers or pesticides, following strict standards that ensure its extraction without artificial solvents.

ISO 14001

ISO 14001 is a certification that attests to an adequate management system to control the environmental impacts of the activity, always seeking improvement in an effective and sustainable way.

Selection

Zammara Monte Etna PDO

90% Nocellara dell'Etna oil with 10% Moresca and Biancolilla. Hints of tomato, artichoke, fresh grass and bitter almond. Light bitter and spicy balanced, enriched with herbaceous notes. It enhances fish, salads and vegetables.