Sicilian olives from ancient times
A land close to the sea, kissed by the sun, sweet and generous. This is where the Nocellara del Belice was born, a stretch of green land in the province of Trapani just a few kilometres from the sea, where the temples of Selinunte have protected it for over 2600 years. Its firm and meaty flesh comes away easily from the pit. The olive maintains the fragrance and flavours of its soil, resulting in a sweet, delicate and rich fruit.
Serving suggestion
Due to their texture, Nocellara del Belice D.O.P. Olives are ideal for enjoying simply as they are as a snack, or as the rural tradition with bread and oil. In recipes they are used to flavour side dishes, fried with peppers, aubergine and potatoes, or in certain fish courses or added to focaccia and other breads.
Nutrition Information
Energy 776 kJ/186 kcal
Fat 19.6 g of which saturates 3 g
Carbohydrates 1 g of which sugars 0 g
Fibre 3 g
Protein 0.7 g
Salt 2 g
Ingredients
Olives, water, salt. Acidifier: tartaric acid, citric acid
