Project Description
The best olives in Sicily
The olives washed and selected by size are placed in 140-150 kg drums, covered with brine (solution of water and sea salt) and left to rest for 10-12 months during which the slow fermentation process takes place and at the end of the which are ready for consumption or for subsequent processing (pitting, slicing, chopping).
PACKAGES ON THE MARKET
IDEAL FOR:
The whole natural olives have a crunchy pulp, an intense flavor with a typical bitter note. Ideal for enriching salads or rustic appetizers
LE OLIVE AL NATURALE
Whole: Natural Olives
The choice for those who want to preserve all the taste of real Sicilian olive.
AVAILABE IN: Glass Jars, Bucket, Vacuum Bag, Trays, Tins
Pitted: Natural Olives
The most widespread conservation method able to effectively preserve a an excellence product
AVAILABE IN: Glass Jars, Bucket, Vacuum Bag, Trays, Tins
Sliced Natural Olives
The most widespread conservation method able to effectively preserve a an excellence product
AVAILABE IN: Glass Jars, Bucket, Vacuum Bag, Trays, Tins
Olive al Naturale Barchette da togliere
The most widespread conservation method able to effectively preserve a an excellence product
AVAILABE IN: Glass Jars, Bucket, Vacuum Bag, Trays, Tins
Olive Verdi metodo Sivigliano
Ideali per l’aperitivo, ma anche per arricchire insalate e ricette golose.
Olive Verdi metodo Castelvetrano
Eccellenti per l’aperitivo, ideali per chi ama sapori delicati e semplici
Olive Verdi al Naturale
Ideali per arricchire insalate o antipasti rustici
Olive Nere al Naturale
Per aperitivi gustosi a base di salumi e formaggi e guarnire tartine e antipasti
Olive Nere al Forno: I Passuluna
Per arricchire aperitivi, antipasti o insalate, sughi prelibati o secondi saporiti.
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.
