Nocellara del Belice
Storage condition: Keep chilled
Crisp, lush green Sicilian olives; this singular varietal serves as the strongest reminder that olives are indeed a fruit. A proud winner of two Great Taste stars from the Guild of Fine Foods, Nocellara is the perfect table olive - it pairs wonderfully with all sparkling wines. Hailing from 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.
Of the 10,000 foods that enter the Great Taste Awards each year, less than 10% win the coveted double star award.
Nocellara de Belice Appearance: Vivid green, round
Texture: Crispy, crunchy, al dente
From: The Belice Valley in Sicily
Taste: Buttery, creamy, clean.
Pairs: Sparking wine
Did you know? Nocellara only have a 10 to 25-day fermentation, known as the Castelvatrano method
Please note the 400g vacuum packs come as a 'dry mix' (i.e. without brine) and need to be consumed within two weeks of ordering.
|of which Saturates||2.0g|
|of which Sugars||0.5g|
Nocellara Olives, Salt. Packed in: Water, Salt. Acidity Regulator: Lactic Acid, Citric Acid. Antioxidant: Ascorbic Acid.
2.5KG BUCKET; KEEP REFRIGERATED. ONCE OPENED, KEEP REFRIGERATED UNDER BRINE AND CONSUME WITHIN TWO WEEKS.