Nocellara extra virgin olive oil is produced exclusively with the “Nocellaradel Belice” olive variety organically grown on the Taibi family estate near the Valley of the Temples in Agrigento, Sicily, a UNESCO World Heritage site.
- This olive oil is decisively fruity and has a peppery finish. We refer to Nocellara as the “Niagara Falls” of flavor
- It is great for dipping as well as for most dishes typically paired with red wines such as red sauces, pasta, legume soups, rich salads, and roasted meats.
- Olio Taibi Nocellara has been included in the list of “Best Olive Oils In TheWorld” by Italian olive oil professional association Mastri Oleari, as well as in the “Great Olive Oils of The World” list by acclaimed olive oil advocate and best-seller author Tom Mueller.
Bring the best out of any dish by pairing it with the right Olio Taibi Monocultivar Olive Oil.
Recipes calling for “olive oil” implicitly state that any olive oil would do because all olive oils are made equal. Right? Wrong! That would be the same as stating that all wines are made equal. Instead, we know that grape varietal, terroir, and vintage make all the difference when choosing what to drink with a dish. The simple rule of thumb is “red wine on red meat, and white wine on fish and salads”. But that is the tip of the iceberg. We prefer “Nero D’Avola on hearty beef stew” and “Grillo on busiate pasta with sea urchin and pistachio”. Not surprisingly, similar considerations apply for olive oil.
With the “base pairings” lookup table, we provide a starting point for pairing Olio Taibi Monocultivar Olive Oils with some of the most common ingredients such as red meat, fish, cheese, salads, and desserts. In addition, we handpick a mix of classic and innovative recipes from the web and pair them with one of our Monocultivar Olive Olis
Base Pairings
OLIO TAIBI
“BIANCOLILLA”
The Biancolilla olive cultivar produces an olive oil that goes well with dishes and ingredients that are typically paired with white wines:
- seafood
- vegetables
- fresh cheeses
OLIO TAIBI
“NOCELLARA”
The Nocellara olive cultivar produces an olive oil that goes well with dishes and ingredients that are typically paired with red wines:
• red meats
• legume soups
• red sauces
Here at the Olive Connection, we are big fans of Olio Taibi‘s award-winning olive oils from Sicily; in fact we recently took a trip to Sicily and were able to visit them! You can read about it on the blog. 
Nocellara Extra Virgin Olive Oil Sicily Grown organically in the Taibi family estate near the Temple’s Valley Of Agrigento in Sicily, a UNESCO Heritage site. Nocellara del Belice olive is decisively fruity and has a peppery finish. Referred to as the “Niagara Falls” of flavor. Great for dipping as well as most dishes paired with red wines for pasta, legume soups, rich salads, and roasted meats. Olio Taibi Nocellara has been included in the list of best olive oils in the world as acclaimed by author Tom Mueller. Awards: Silver Award in the 2-14 New York International competition Silver Award in the 2-16 New York International competition
