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Jar packaging of crushed green olives of the Nocellara del Belìce variety, a native variety of the Belìce Valley area (Trapani).

Preserved in brine with water and sea salt, they are distinguished by a savory flavor with a slightly bitter aftertaste of fresh, aromatic fruitiness.

Production is artisanal, starting with freshly picked and still fresh olives, steam pasteurized before packaging.

Suitable for accompanying cocktails and aperitifs, cheeses, Mediterranean salads, or as a side dish for meat and fish. They are also excellent for cooking preparation of legumes and fish-based sauces.

Pitted green olives of the Nocellara del Belìce variety in jars, preserved in a brine of water and sea salt.

Hand-picked and stored freshly processed, the olives are steam pasteurized before packaging.

The texture is pulpy and almost meaty, and the flavor is savory with a slightly bitter aftertaste of fresh fruit.

Suitable for accompanying cocktails and aperitifs, cheeses, Mediterranean salads, or as a side dish for meat and fish. Also excellent for cooking preparation of legumes, meat, fish-based sauces.

Pack of black olives of the Nocellara del Belìce variety, grown in the Partanna area of Trapani.

Preserved in water and sea salt to maintain the original flavor and typical savoriness of dark olives.

Production is artisanal, starting with freshly picked and still fresh olives that go through steam pasteurization before packaging.

The salty flavor is consistent, with a slightly sweet aftertaste of ripe fruit.

Fleshy and textured texture, suitable for accompanying cocktails and aperitifs, Mediterranean salads, or as a side dish for meat and fish. Excellent, also, for the preparation of caponata.