Simple vegetable products that are transformed into preserves of exceptional quality.
They are the tomatoes, artichokes, eggplants, herbs and of course olives, transformed into creams and table dressings with the recipes that make Sicily famous all over the world.
Geraci preserves are ambassadors of the most humble Sicilian culinary tradition and genuine.
Eggplant Caponata
Eggplant caponata from traditional Sicilian recipe, with peeled tomatoes, eggplant, onion, olives, capers and celery, all dressed with Geraci extra virgin olive oil from Nocellara monocultivar. Cooked traditionally in sweet and sour, with wine vinegar and sugar to bind the flavors together.
Artichoke Caponata
Artichoke caponata prepared with Geraci extra virgin olive oil and artichokes. The recipe is a variation of the traditional eggplant caponata where the protagonist becomes the Sicilian artichoke cut into wedges and combined with tomato, olives, capers, celery, onion and traditional sweet and sour cooking.
Trapanese Pesto
Trapanese-style pesto made with peeled tomatoes, toasted almonds and chili pepper, prepared with Geraci extra virgin olive oil from olives of the Nocellara del Belìce variety. One of our most representative recipes, typical is the slight crunchiness and aromaticity that comes from the toasted and chopped almonds.
Sicilian Bruschetta
A condiment for bruschetta and pasta dishes made with tomatoes, black olives, green olives and Geraci extra virgin olive oil. The preparation includes both green and black olives among the ingredients, as well as garlic, parsley and chili pepper, which imparts a slight spiciness.
Sun-dried Tomatoes in Oil
Dried tomatoes in oil, preserved in Geraci extra virgin olive oil prepared from olives of the Nocellara del Belìce variety.
Sun-dried Tomato Pate
Spreadable pate of dried tomatoes, preserved in Geraci extra virgin olive oil prepared from olives of the Nocellara del Belìce variety. A chopped Sicilian sun-dried tomato rich in aroma, taste and flavor. A single teaspoon mixed with any preparation in the kitchen will give it enough aromaticity to merit a toast.
Green Olive Pate
Spreadable pate of ground green olives, prepared with extra virgin olive oil of the Nocellara del Belìce variety. A mince of green Nocellara del Belìce olives rich in aroma, taste and flavor. Trying a teaspoon of it while cooking a good fish or enjoying it with raw celery is almost a must.
Black Olive Pate
Spreadable pate of ground black olives, prepared with extra virgin olive oil of the Nocellara del Belìce variety. A mince of Nocellara del Belìce black olives rich in aroma, taste and flavor. It can turn a salad into a taste journey and accompany a fresh cheese appetizer with sweet flavors of naturally ripe olives. Trying a teaspoon of it while cooking a good fish or enjoying it with raw celery is almost a must.
Trapanese Pesto
Trapanese-style pesto made with peeled tomatoes, toasted almonds and chili pepper, prepared with Geraci extra virgin olive oil from olives of the Nocellara del Belìce variety. One of our most representative recipes, typical is the slight crunchiness and aromaticity that comes from the toasted and chopped almonds.
Sicilian Bruschetta
A condiment for bruschetta and pasta dishes made with tomatoes, black olives, green olives and Geraci extra virgin olive oil. The preparation includes both green and black olives among the ingredients, as well as garlic, parsley and chili pepper, which imparts a slight spiciness.
Sun-dried Tomatoes in Oil
Dried tomatoes in oil, preserved in Geraci extra virgin olive oil prepared from olives of the Nocellara del Belìce variety.
Sun-dried Tomato Pate
Spreadable pate of dried tomatoes, preserved in Geraci extra virgin olive oil prepared from olives of the Nocellara del Belìce variety. A chopped Sicilian sun-dried tomato rich in aroma, taste and flavor. A single teaspoon mixed with any preparation in the kitchen will give it enough aromaticity to merit a toast.
Green Olive Pate
Spreadable pate of ground green olives, prepared with extra virgin olive oil of the Nocellara del Belìce variety. A mince of green Nocellara del Belìce olives rich in aroma, taste and flavor. Trying a teaspoon of it while cooking a good fish or enjoying it with raw celery is almost a must.
Black Olive Pate
Spreadable pate of ground black olives, prepared with extra virgin olive oil of the Nocellara del Belìce variety. A mince of Nocellara del Belìce black olives rich in aroma, taste and flavor. It can turn a salad into a taste journey and accompany a fresh cheese appetizer with sweet flavors of naturally ripe olives. Trying a teaspoon of it while cooking a good fish or enjoying it with raw celery is almost a must.
Eggplant Caponata
Eggplant caponata from traditional Sicilian recipe, with peeled tomatoes, eggplant, onion, olives, capers and celery, all dressed with Geraci extra virgin olive oil from Nocellara monocultivar. Cooked traditionally in sweet and sour, with wine vinegar and sugar to bind the flavors together.
Artichoke Caponata
Artichoke caponata prepared with Geraci extra virgin olive oil and artichokes. The recipe is a variation of the traditional eggplant caponata where the protagonist becomes the Sicilian artichoke cut into wedges and combined with tomato, olives, capers, celery, onion and traditional sweet and sour cooking.