Crushed Nocellara Etnea green olives in brine – Secrets of Sicily

€4,90

Only olives, salt and tradition
Our Nocellara variety olives are harvested, crushed and naturally preserved in water and salt. The brining process allows it to maintain its crunchiness and sweetness.

Nocellara Green Olives in Brine: Taste them like this
Drain before use and season to taste. Perfect for appetizers and appetizers.

Riceverai il pacco tra il October 25 e il October 28

Format:

Nocellara green olives, water, salt. Acidifier: citric acid. Antioxidant: ascorbic acid.

Valori Nutrizionali

Grassi 11g

11%

Carboidrati 1g

1%

Fibre 2,8g

3%

Proteine 1,2g

1%

Sale 7g

7%

Valori nutrizionali medi per 100 g di prodotto.

Olive verdi Nocellara Etnea Schiacciate in salamoia – Segreti di Sicilia - FRANTOI CUTRERA

Crushed Nocellara Etnea green olives in brine – Secrets of Sicily

€4,90

€4,90

Crushed Nocellara Etnea green olives in brine – Secrets of Sicily

  • How Nocellara green olives in brine are produced

    For our pickled olives we choose the Nocellara variety. We harvest them while they are still very green, before they reach full ripeness, so that they can be preserved as best as possible. We work them with a traditional pickling process, using only water and salt. This process allows a sort of controlled "maturation" of the olive which allows it to maintain all its natural characteristics and flavour. The appearance of these olives is a green color, a strong, intense and spicy taste. Preservation in brine keeps the fragrance and crunchy texture of the olives intact.

  • The origin and quality of ingredients and processing

    Our Segreti di Sicilia line of preserves was born from the love for this land and its traditions, from the scents of our childhood, from our grandmother's secrets and from the rediscovery of an authentic and genuine past. Each product speaks of a specific territory, of a biodiversity that the world envies us. We choose each of them from our own crops or from our network, small and local productions and farmers who work the land with the same passion and respect as in the past. These genuine products are then transformed in our modern canning plant with the help of latest generation machinery. We use innovative cooking and preservation techniques that guarantee absolute respect for the original recipe and, at the same time, the preservation of all the organoleptic characteristics of the fresh product and its main nutritional aspects. The absence of preservatives and colorings allows you to taste a genuine product.

Olive verdi Nocellara Etnea Schiacciate in salamoia – Segreti di Sicilia - FRANTOI CUTRERA

Ulteriori Informazioni

Nocellara olives, a native Sicilian variety, are particularly rich in easily digestible fiber which helps to regulate the functioning of the intestinal system. Furthermore, thanks to the presence of Vitamin E, beta-carotene and antioxidants, they help fight free radicals, reduce bad cholesterol and blood pressure, preventing cardiovascular diseases. These olives are preserved in brine without adding any ingredients so as to preserve the original taste of the fresh product.

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.

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.

Brine is a solution of water and salt that was used in ancient times to preserve food for a long time when refrigerators did not exist. This type of preservation also brings advantages from a nutritional point of view because the brine initiates a sort of natural fermentation in foods, in this case olives. This fermentation makes them juicy, tasty and easier to digest.

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