Black Olives
Black olives
PICKLED
DESCRIPTION
Tonda Iblea, Nocellara of the Etna and/or of Belice: these are the Sicilian cultivar we select to get black olives featuring a strong and captivating taste. A careful harvest and the pedoclimatic conditions of the area ensure top quality in the hands of Chefs. Upon request with extra virgin olive oil and spices – an intense, aromatic flavour.
Black olives
DRIED
DESCRIPTION
Selection of the Tonda Iblea, Nocellara of the Etna and/or of Belice olives, which are pricked after the harvest and covered with salt for 60 days. They are then left to dry in the Sicilian sun and wind, which gives them a strong flavour and scents recalling the smoking process. An excellence that enriches the plate and amazes the palate.
