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
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.
