{"id":64748,"date":"2022-06-15T07:39:32","date_gmt":"2022-06-15T05:39:32","guid":{"rendered":"https:\/\/www.visitsicily.info\/?post_type=sapore&p=64748"},"modified":"2025-11-18T10:02:49","modified_gmt":"2025-11-18T09:02:49","slug":"el-aceite-en-sicilia","status":"publish","type":"sapore","link":"https:\/\/www.visitsicily.info\/es\/sapore\/el-aceite-en-sicilia\/","title":{"rendered":"El aceite en Sicilia"},"content":{"rendered":"","protected":false},"featured_media":48432,"template":"","categories":[1996,2021,2006],"luogo":[2944,2941,2964,2948,2961,2952,2982],"stagione":[2064,2065],"class_list":["post-64748","sapore","type-sapore","status-publish","has-post-thumbnail","hentry","category-sapori-da-non-perdere-es","category-territorio-es","category-tradizioni-vive-es","luogo-agrigento-es","luogo-caltanissetta-es","luogo-catania-es","luogo-palermo-es","luogo-ragusa-es","luogo-siracusa-es","luogo-trapani-es","stagione-otono","stagione-verano"],"acf":{"sottotitolo":"Ingrediente principal de la dieta mediterr\u00e1nea","titolo_paragrafo_1":"Dettaglio","paragrafo_1":"

El aceite de oliva<\/strong> es el ingrediente principal de la <\/span>dieta mediterr\u00e1nea<\/b> y puede enriquecer cualquier plato, dar sabor a las comidas, condimentar las verduras o sustituir la mantequilla en la preparaci\u00f3n de deliciosos postres. <\/span>Es un producto de la <\/span>tradici\u00f3n culinaria italiana <\/b>que no puede faltar en nuestras mesas.<\/span><\/p>\n

Historia<\/strong><\/h2>\n

Fueron<\/span> los griegos<\/b> quienes introdujeron el olivo y las t\u00e9cnicas de cultivo y extracci\u00f3n del aceite. A partir de la <\/span>Edad Media<\/b>, con los monjes benedictinos y cistercienses, se empezaron a construir las primeras almazaras<\/strong>.<\/span><\/p>\n

La difusi\u00f3n del olivo y el consumo de aceite en Sicilia se expandieron durante la dominaci\u00f3n espa\u00f1ola. El aceite se convirti\u00f3 en un elemento fundamental en la historia de la agricultura y del comercio siciliano.<\/span><\/p>\n

Etiqueta DOP <\/b>(Denominaci\u00f3n de Origen Protegida)<\/span><\/h2>\n

Hoy en d\u00eda, el cultivo de olivos est\u00e1 extendido <\/span>en casi toda Sicilia<\/b>. Gracias a las excelentes condiciones clim\u00e1ticas y a las caracter\u00edsticas de la tierra, la isla cuenta con variedades de aceite muy valiosas, que han obtenido la <\/span>etiqueta DOP <\/b>(Denominaci\u00f3n de Origen Protegida). <\/span>Las DOP reconocidas para el aceite de oliva virgen extra siciliano son: la <\/span>DOP “Monti Iblei”, la DOP “Valli Trapanesi”, la DOP “Val di Mazara”, la DOP “Monte Etna”, la DOP “Valle del Belice” y la DOP “Valdemone”.<\/b><\/p>\n

El aceite de oliva virgen extra <\/span>Monti Iblei Dop<\/b> se caracteriza por un sabor medio afrutado y arom\u00e1tico con un ligero toque picante. Se produce en las provincias de <\/span>Siracusa, Ragusa y Catania<\/b>, donde se cultivan variedades de aceituna como la <\/span>Moresca, la Tonda Iblea y la Nocellara Etnea o Verdese<\/strong>.<\/span><\/i> El pliego de condiciones reconoce ocho referencias geogr\u00e1ficas adicionales: <\/span>“Monte Lauro”, “Val d’Anapo”, “Val Tellaro”, “Frigintini”, “Gulfi”, “Valle dell’Irminio”, “Calatino”, “Trigona-Pancali”.<\/b><\/p>\n

En la <\/span>provincia de Trapani,<\/b> en los territorios de los municipios de Alcamo, Buseto Palizzolo, Calatafimi, Castellammare del Golfo, Custonaci, Erice, Marsala, Mazara del Vallo, Paceco, Petrosino, Poggioreale, Salemi, San Vito lo Capo, Trapani, Valderice y Vita<\/strong>, se produce el Aceite de Oliva Virgen Extra <\/span>Valli Trapanesi Dop<\/b>. Tiene un color verde intenso con matices dorados, un caracter\u00edstico aroma afrutado con intensas notas bals\u00e1micas, toques de tomate y hierbas oficinales; el amargor y el picor est\u00e1n perfectamente equilibrados. Las variedades m\u00e1s cultivadas son <\/span>la Cerasuola y la Nocellara del Belice<\/b>.<\/span><\/p>\n

El nombre de <\/span>Val di Mazara DOP<\/b> llega de la antigua divisi\u00f3n de Sicilia por los normandos: Val di Mazara, Val di Noto y Valdemone<\/strong>. La historia de la difusi\u00f3n de la aceituna en esta zona es muy antigua, tanto que hay pruebas de ella en <\/span>sitios arqueol\u00f3gicos<\/b> en los <\/span>alrededores de Sciacca (Agrigento)<\/b> con hallazgos que se remontan a la <\/span>\u00e9poca Sicana. <\/span><\/i>El aceite tiene un sabor afrutado intenso y picante y un color verde denso y brillante. La zona de producci\u00f3n abarca las provincias de <\/span>Palermo y Agrigento<\/b>, donde se cultivan variedades como la <\/span>Biancolilla, la Cerasuola y la Nocellara del Belice.<\/b><\/p>\n

En el este de Sicilia<\/strong>, los <\/span>fenicios<\/b> empezaron a cultivar los olivos, seguidos por los <\/span>griegos<\/b>, que colonizaron la actual Catania. En el <\/span>entorno del Etna<\/b>, entre mitos y leyendas fascinantes y lugares moldeados por la actividad volc\u00e1nica, se produce el <\/span>aceite de oliva virgen extra Monte Etna Dop<\/b>. Las variedades de aceitunas con las que se prepara son principalmente <\/span>Nocellara Etnea y Moresca, Tonda Iblea, Ogliarola Messina, Biancolilla y Brandofino<\/b>. Se produce en varios municipios de las provincias de <\/span>Catania, Enna y Messina.<\/b><\/p>\n

El <\/span>aceite de oliva virgen extra DOP Valle del Belice<\/b> tiene or\u00edgenes muy antiguos, que se remontan a la \u00e9poca de la <\/span>fundaci\u00f3n de Selinunte<\/b>, una colonia de la Magna Grecia. Los selinuntinos cultivaron y difundieron el olivo, colonizando los valles del interior en los alrededores de los <\/span>r\u00edos Belice y Modione<\/b>. <\/span>As\u00ed lo demuestran las antiguas piedras de molino encontradas cerca del Templo E. <\/span>Hoy en d\u00eda, la zona de producci\u00f3n abarca <\/span>los municipios de Castelvetrano, Campobello di Mazara, Partanna, Salaparuta, Santa Ninfa y Poggioreale<\/b> (todos en la provincia de Trapani), donde se cultiva principalmente la variedad local <\/span>Nocellara del Belice<\/b>. El aceite extra\u00ecdo tiene un sabor afrutado y aromas intensos.<\/span><\/p>\n

Por \u00faltimo, el <\/span>aceite de oliva virgen extra Valdemone Dop<\/b> es t\u00edpico de una zona costera y de las colinas. Los molinos de aceite descubiertos en <\/span>Castell’Umberto<\/b>, en la provincia de Mesina<\/strong>, demuestran que la producci\u00f3n de aceite se difundi\u00f3 en esta zona a finales del siglo XV. <\/span>Las variedades m\u00e1s cultivadas son la <\/span>Santagatese y la Ogliarola<\/b>, que producen un aceite que se caracteriza por su suavidad y su sabor medio-afrutado. La zona de producci\u00f3n incluye todos los municipios de la <\/strong><\/span>provincia de Mesina<\/b>, a excepci\u00f3n de <\/span>Floresta, Mojo Alcantara y Malvagna.<\/b><\/p>\n

En muchos restaurantes gastron\u00f3micos de la isla se suele dar la bienvenida a los comensales con una <\/span>degustaci\u00f3n<\/b> de aceite de oliva siciliano DOP<\/strong> servido con <\/span>pan hecho con antiguos granos sicilianos<\/b> y cocido en horno de le\u00f1a. El plato de bienvenida perfecto para hacer la boca agua y promocionar los productos locales.<\/span><\/p>\n","galleria":[{"ID":48436,"id":48436,"title":"nebrodi.b.2","filename":"nebrodi.b.2.jpg","filesize":782329,"url":"https:\/\/www.visitsicily.info\/wp-content\/uploads\/2022\/02\/nebrodi.b.2.jpg","link":"https:\/\/www.visitsicily.info\/es\/sapore\/el-aceite-en-sicilia\/nebrodi-b-2-2\/","alt":"funghi in sicilia - nebrodi","author":"31","description":"","caption":"","name":"nebrodi-b-2-2","status":"inherit","uploaded_to":64748,"date":"2022-02-11 10:05:27","modified":"2022-06-15 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