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 over 2600 years ago: a stretch of green land in the province of Trapani, just a few kilometres from the sea. A good sized olive, its firm and meaty flesh comes away easily from the pit. Once destoned, the olive maintains the fragrance and flavours of its soil. Sweet, delicate and rich, its shape is round and harmonious.
Serving suggestion
Nocellara del Belice D.O.P. Pitted Green Olives are ideal as a side dish, enjoyed simply as they are or as finger food paired with bread and oil, as per authentic rural tradition. Since their pit has already been removed, they are even more practical in sauces and side dishes fried together with peppers, aubergine and potatoes. They make an appetising addition to bread dough and focaccia.
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: lactic acid. Antioxidant: ascorbic acid.
