Plump, crisp, Sicilian. The character of Nocellara olives, made for sharing.
From the Landof Sicily
Sicilian Nocellara olives, prepared using the Castelvetrano method, combine a plump, crisp texture with a delicate, balanced flavour. Enjoy them on their own or with antipasti, sharing boards and salads: a little classic of the Sicilian aperitivo.
- The simplest aperitif. Drain and serve in a small bowl, with a separate dish for the stones.
- A bite to enjoy alongside. Serve with country bread and cheese, enjoying the fleshy olives between bites.
- When adding them to a recipe. Remove the stones first and cut the flesh into pieces of a size that suits the dish.
Sicilian olives
Sicilian Nocellara variety.
Castelvetrano method
The preparation method specified for these olives in the catalogue.
With stones
Serve whole; remove stones before adding to recipes.
Raw Elements
Hand-picked one by one, straight from our Sicilian fields.
The SensoryProfile
- A.
Visual
Bright green, whole shape and plump flesh.
- B.
Aroma
A delicate vegetal note accompanies the olive aroma.
- C.
Taste
Delicate, balanced flavour with a pleasing crispness.
“Crisp and plump, made to be savoured.”
Tasting notes
Technical Sheet
- Energy585 kJ / 140 kcal
- Fat14.5 g
- of which saturates2 g
- Carbohydrate1.5 g
- of which sugars1.3 g
- Fibre1.8 g
- Protein1.2 g
- Salt3.75 g
Perfect Pairings
Three ways to enjoy it at its best, inspired by Sicilian cuisine.
Aperitivo
Serve in a bowl with bread and crostini.
Mediterranean board
Pair with cheese, vegetables and pantry preserves.
Salads and cold dishes
Remove the stones and add to salads for a distinctive finishing touch.
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