Sicilian Olives with an ancient history
Think of a land by the sea, warmed by the sun, gentle and generous.
Nocellara del Belice olives come from just such a place, that strip of verdant land in the province of Trapani, a stone’s throw from the sea, protected for more than 2600 years by the Selinunte temples. The flesh is firm and meaty, and detaches easily from the stone. These olives retain the fragrance and flavours of the land where they grow; the result is sweet, delicate and robust.
Suggestions for consumption:
The Nocellara del Belice PDO Olives with their unmistakable consistency make them ideal for enjoying alone or as a snack with bread and olive oil, in true country tradition. In the kitchen, they are used to add flavour to sautéed dishes such as peppers, aubergines, potatoes, or in vegetable and fish-based first courses or added to focaccia and bread.
Energy 76 kJ / 186 kcal; Fat 19.6 g of which saturated fatty acids 3 g; Carbohydrates 1 g of which 0 g sugars; Fibers 3 g; Protein: 0.7 g; Sale 2 g.
Olives, salt; stabiliser: ferrous gluconate.