Project Description
The Tasty of an excellent product on your table
The olives harvested at a more advanced degree of ripeness are washed, deprived of leaves and any damaged fruits, selected by size and finally put into 140-150 kg drums, covered with brine (water and sea salt solution) in which they remain resting for 10-12 months; during this time the slow fermentation process takes place. Once fermentation is complete, the olives are released from the brine and placed in large perforated boxes where they are left for about 2 days: in this way the oxidation and therefore the blackening of the olives takes place, which never reach a full black color, but they remain of a burnished color tending to violet and therefore are called “rosé”. After oxidation they are ready for packaging or for subsequent processing (stoning, slicing, chopping).
PACKAGES ON THE MARKET
IDEAL FOR:
The pulp is crunchy, the taste full and appetizing with a slight bitter note. Their valuable characteristics are enhanced by the addition of Nocellara del Belice EVO oil and chopped red pepper or fresh rosemary and squeezed lemon. They are ideal for accompanying tasty appetizers based on salami and cheeses, but also for garnishing canapés and appetizers based on smoked salmon. Also ideal for making salads and carpaccio tastier.
The pitted and washers are used in bread making to make olive bread, pizzas, focaccias, etc.
THE ROSE’
Whole Rosé Olives
The choice for those who want to preserve all the taste of real Sicilian olive.
AVAILABLE IN: Glass Jars, Bucket, Vacuum Bag, Trays, Tins
Pitted Rosé Olives
The most widespread conservation method able to effectively preserve a an excellence product
AVAILABLE IN: Glass Jars, Bucket, Vacuum Bag, Trays, Tins
Sliced Rosé Olives
The most widespread conservation method able to effectively preserve a an excellence product
AVAILABLE IN: Glass Jars, Bucket, Vacuum Bag, Trays, Tins
Chopped Rosé Olives
The most widespread conservation method able to effectively preserve a an excellence product
AVAILABLE IN: Glass Jars, Bucket, Vacuum Bag, Trays, Tins
Baked Black Olives: Passuluna
To enrich aperitifs, appetizers or salads, delicious sauces or tasty main courses.
Natural Rosé Olives
For tasty appetizers based on cold cuts and cheeses and garnish canapés and appetizers
Green Olives Castelvetrano method
Excellent for the aperitif, ideal for those who love delicate and simple flavors
Green Olives Sevillian method
Ideal for an aperitif, but also to enrich salads and delicious recipes.
Green Olives in Brine
Ideal for enriching salads or rustic appetizers
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.
