Hailing from around Trapani, Sicily, these early harvest olives are cured for just 10 days using the Castelvetrano method (named after the Sicilian town which developed it). It is a natural process that means that they retain their vivid lush green colour and firm al dente texture. A beautiful olive.
The Belice valley where the Nocellara grows, is extremely rich historically. It is renowned as the site of the ancient Greek city of Akragas that came into existence around 580BC, the whole area is interspersed with ancient temples and olive groves alike.
|of which Saturates||2.0g|
|of which Sugars||0.5g|
Nocellara Olives, Salt. Packed in: Water. Acidity Regulator: Lactic Acid, Citric Acid, Antioxidant: Ascorbic Acid.