• U'Ciuri Organic Extra Virgin Olive Oil, dark glass bottle of organic Sicilian EVOO, Miceli & Sensat, Sicily
1 1
Miceli & Sensat SICILY

U'Ciuri Organic Extra Virgin Olive Oil

U'Ciuri Organic Extra Virgin Olive Oil

$43.00
$43.00
Sale Ships July 2026
Taxes included. Shipping calculated at checkout.

Every bottle a vintage. Nocellara del Belice.

A single-cultivar Nocellara del Belice from Miceli & Sensat, hand-harvested at green ripeness and cold-extracted within hours at the family's refrigerated mill. Bold, herbaceous, persistent, no two harvests are ever quite the same.

On the palate: ripe tomato and tomato leaf at the front, fresh-cut grass and aromatic herbs through the middle, finishing with a clean artichoke bitterness and a confident black-pepper kick. Polyphenols ≥ 500 mg/kg, a mark of a bold, structured oil.

Nocellara del Belice is one of Sicily's most celebrated olive varieties, native to the Belice valley in the province of Trapani. The same family, the same refrigerated mill, the same obsession with picking early and pressing within hours. Each year tells its own story in the glass, that is what makes it a true vintage.

Why you'll love it

  • Single-cultivar Nocellara del Belice, bold, herbaceous, persistent
  • Polyphenols ≥ 500 mg/kg, a mark of a bold, structured oil
  • Cold-extracted at the estate's own refrigerated mill
  • IGP Sicilia, certified organic, unfiltered, every harvest a new vintage

How to enjoy it

  • The signature finishing oil for grilled meats, hearty pasta and bean soups
  • A generous drizzle over bruschetta, ribollita or pappa al pomodoro
  • Beautiful with aged pecorino, robust cheeses and cured meats
  • Finish a steak, lamb or grilled vegetables straight from the heat

Specifications

Ingredients: 100% organic Nocellara del Belice extra virgin olive oil.

Net contents: 500 ml (16.9 fl oz)

Cultivar: 100% Nocellara del Belice

Certification: IGP Sicilia, EU Organic

Processing: Cold-extracted, unfiltered

Origin: Sicily, Italy, estate-grown, estate-milled

🫒 Extra Virgin Olive Oil | 🌿 Certified Organic | ✓ Cold Extracted | ✓ No pesticides | ✓ No glyphosate | ✓ IGP Sicilia

The list of aromas and flavors associated with this olive oil is broad and not exhaustive. This graphic serves solely as a tasting guide.

0.511.522.533.544.55U'CIURI (NOCELLARA DEL BELICE)fruitytomatotomato leafgreen grassaromatic herbsartichokegreen almondgreen applegreen pepper (balsamic)bitterspicy
View full details

Frequently Asked Questions

What does cold-extracted mean, and why does it matter?
Cold extraction means the olives are pressed at temperatures below 27°C (80°F). Above that, heat begins destroying the polyphenols, vitamins, and delicate aroma compounds that make a high-quality extra virgin olive oil worth buying. Cold extraction keeps the full nutritional profile and the oil’s real character intact — the fruitiness, the bitterness, the pepper. It’s the difference between an oil that tastes alive and one that’s merely edible.
How should I store extra virgin olive oil?
Keep it in a cool, dark place, ideally 14–20°C (57–68°F). Heat, light, and air are the three enemies of olive oil. Once opened, use it within about 60 days for peak flavor. Don’t refrigerate it — cold causes temporary cloudiness and texture changes without actually helping preservation. This is also why oil left under bright store lights for months slowly goes rancid even when it left the mill in perfect condition: storage is half the story.
What does the polyphenol count on the label mean?
Polyphenols (also called biophenols) are the natural antioxidants found in fresh olives. They give the oil its pleasant peppery bitterness and drive both its nutritional value and its shelf life. EU regulators allow an official health claim only for oils that hold ≥250 mg/kg through to their best-by date, in recognition of their role in protecting blood lipids from oxidative stress. A high polyphenol count is one of the few quality signals you can actually verify rather than take on trust.
“Extra virgin” is on every bottle at the store. What makes a real one different?
The short answer: most of what’s labeled extra virgin on a supermarket shelf isn’t. In three separate investigations over eight years, Italy’s leading independent consumer testing magazine found that roughly half of all bottles labeled extra virgin failed the mandatory sensory panel test — every single time. The chemistry looked right. The taste didn’t. That’s the gap between a label and a guarantee. “Extra virgin” requires both chemical tests and a sensory panel. An oil can pass the chemicals and still develop off-flavors through long storage, heat, and light — exactly what happens when oil sits under store lights for months. A genuine extra virgin comes from a short, traceable path: a named producer, a stated harvest year, cold extraction, and freshness. That’s what we verify.

More to discover

Discover more of Italy’s hidden treasures — carefully selected specialties that share the same values of authenticity, craftsmanship, and taste. Each one tells a story of passion and tradition, meant to bring the true spirit of Italian cuisine to your table.