Project Description

Green Olives Sevillian method

Green Olives Sevillian method

Our Sevillian Method: a unique taste

The fruits are treated with a soda solution for a few hours; then they undergo repeated washing to eliminate the residual soda solution; then they are immersed in brine (solution of water and sea salt) and remain to ferment for 3-4 months, when they are ready for packaging and consumption or for subsequent processing (pitting or slicing).

PACKAGES ON THE MARKET

WHOLE - PITTED - SLICED

IDEAL FOR:

The olives worked with the Sevillian method are typically the aperitif olives; they are also excellent in salads or to enrich canapés and focaccias.

The pitted and in particular the washers are used in bread making to prepare olive bread, pizza, focaccia, etc.

THE SEVILLIAN

Whole Sevillian Method Olives

The most widespread conservation method able to effectively preserve a an excellence product

Pitted Sevillian Method Olives

The most widespread conservation method able to effectively preserve a an excellence product

Sliced Sevillian Method Olives

The most widespread conservation method able to effectively preserve a an excellence product

How does the Nocellara del Belice differ

ALL THE CHARACTERISTICS OF THE MOST GOOD OLIVE IN THE MEDITERRANEAN

Nocellara del Belice olives grow in the Belice valley, located along the south-western coast of Sicily and dominated by the ancient temples of Selinunte, since the times of Magna Grecia (VII century BC).

The red earth, the scent of the sea and the Mediterranean climate enhance the precious and distinctive characteristics of these olives:

  • shape: spherical;
  • taste: full, fruity, with a pleasant bitter note;
  • pulp: crunchy that detaches easily from the core;
  • organoleptic properties: it has a very balanced content of fatty acids and is particularly rich in fiber dietetic with high digestibility, which helps to regulate the functioning of the digestive system and to prevent the onset of disease. It also contains polyphenols , substances with high antioxidant properties; they are also a good source of mineral salts and vitamins ;

The harvest, which takes place in October, is done strictly but no , to preserve the integrity and quality of the fruit.

And you? What Olive Are You?

Società Agricola Pisciotta: pearls of Tasty that you cannot resist