It is a dual-purpose olive, grown both for oil and for the table.

It is used to make "Valle del Belìce" extra-virgin olive oil, which is pressed from a minimum of 70% Nocellara del Belice olives.

[1][2] As a table olive it may be treated by various methods, one of which is named for the comune of Castelvetrano in the Valle del Belice;[3] these may be marketed as Castelvetrano olives in the United States and elsewhere,[4] and are large, green olives with a mild, buttery flavor.

[4][5] The Nocellara del Belice olive has two DOP protections: both Valle del Belìce DOP olive oil and Nocellara del Belice DOP table olives have protected status in the European Union.

[1][3] Nocellara del Belice olives are grown primarily in Sicily,[6] but also in India, Pakistan and South Africa.