Whole Nocellara green olives in brine – Secrets of Sicily

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Only olives, salt and tradition Our Nocellara variety olives are harvested while still green and naturally preserved ...
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How Nocellara Green Olives are produced

The properties of Nocellara Green Olives and oil as an ingredient

The origin and quality of ingredients and processing

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Frequently asked questions about Nocellara Green Olives

How do you pair Nocellara Green Olives?

We recommend consuming whole Nocellara green olives in brine as they are, without further processing. The intense and spicy flavor of the olives, due to the maturation in brine, makes them special. They can be placed on a cheese and cured meat platter, accompanied by gourmet bruschetta or pitted and inserted into vegetable or pasta salads. If they appear excessively salty on the palate, they can be rinsed briefly under fresh running water.

How are Nocellara Green Olives seasoned?

A typical Sicilian recipe also includes an alternative use of green olives in brine: they are rinsed under running water, pitted and left to dry for a few hours. Then they are seasoned in a bowl with sliced ​​carrots, chopped celery, crushed garlic cloves, mint leaves, chopped chilli pepper, red wine vinegar and plenty of extra virgin olive oil. They are left to rest for a day, stirring often and consumed as an appetizer.

What are the ingredients of Sicilian artichoke hearts?

For our artichoke hearts we only use Sicilian "Violetto" artichokes, a typical variety grown in various areas of the island and in particular in the south-eastern ones. To these we add, during processing, Frantoi Cutrera extra virgin olive oil (Biancolilla variety) and typical aromatic herbs that go well with the artichoke, i.e. oregano, spicy chilli pepper and mint.

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