According to the myth, the first Italian land to receive the sacred tree was Sicily thanks to Aristeo, son of Apollo, who introduced its cultivation and taught local populations how to process the fruit.
The Oliva Nocellara Etnea is grown on the east coast of Sicily, on the slopes of the Etna volcano. It is a fresh, tasty olive with a slightly elongated elliptical shape, a green color tending to yellow, with a crunchy and consistent pulp. Harvested early and left to mature in brine, they are seasoned during the processing phase. This allows the spices to blend perfectly with the pulp creating a unique, slightly bitter taste.