The first olives grown in Sicily
An ancient legend describes Sicily as the first Italian land to grow an olive tree, thanks to Aristaeus, Apollo’s son, who introduced olive farming and taught the island’s people how to process the fruit. This legendary olive is the Nocellara Etnea, which grows along the eastern coast of Sicily, at the foot of Mount Etna. A fresh and flavourful olive, with a slightly elongated oval shape and a green colour with just a hint of yellow. Its flesh is crunchy and substantial.
For the Fresh Line, it is harvested early and left to ripen in brine, before being seasoned during processing. This process allows the spices to blend perfectly with the flesh, creating its unique taste.
Serving suggestion
As per traditions and customs passed down by the Sicilian people, these unmistakeable and delicious fruits are excellent for starters, aged and spiced cheese, cold dishes, aperitifs and toasts with a full-bodied wine. They are also great in salads or to boost the flavour of pan-fried vegetables.
Nutrition Information
Energy 596 kJ/145 kcal
Fat 14 g of which saturates 2.6 g
Carbohydrates 1.6 g of which sugars 0 g
Fibre 3.2 g
Protein 1.2 g
Salt 3 g
Ingredients
Olives, sunflower oil, salt, spices.
