Nocellara del Belice green olives

The production area of Nocellara del Belice DOP is located in the Belice Valley, specifically in the municipalities of Castelvetrano, Campobello di Mazara, and Partanna in the province of Trapani, Sicily.

Harvesting is strictly done by hand, usually between October and November.

The green olives undergo a transformation process using the Castelvetranese method.

They are round in shape with a firm and crunchy flesh.

They are enjoyed naturally as a tasty appetizer and also pair well with cheeses and cured meats.

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Green olives Greece pitted

Whole or pitted green olives of the “Halkidikì” variety come from northern Greece.

After several months of maturation in natural brine, these olives can be either whole with the pit or pitted. The color ranges from green to light green, depending on the maturation in the brine.

These olives, with their meaty and crunchy texture, are ideal for consumption as an appetizer, a side dish, or during aperitifs.

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Whole Greek green olives

Whole or pitted green olives of the “Halkidikì” variety come from northern Greece.

After several months of maturation in natural brine, these olives can be either whole with the pit or pitted. The color ranges from green to light green, depending on the maturation in the brine.

These olives, with their meaty and crunchy texture, are ideal for consumption as an appetizer, a side dish, or during aperitifs.

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Pitted Green olives Spain 

Green olives harvested and processed using the Sevilla method for quick de-bitterness and fermentation.

They come from Andalusia in Spain and are of the “Hojblanca” cultivar. The olives range in color from yellow-green to straw-yellow.

They are excellent for appetizers, salads, and for garnishing focaccias and white pizzas.

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Bella di Cerignola green olives

The Bella di Cerignola is a variety of table olive cultivated in a restricted area of the province of Foggia, mostly concentrated in the municipality of Cerignola, from which it gets its name.

These olives are very fleshy and meaty with a balanced and savory flavor, and can reach very large sizes.

It was awarded Protected Designation of Origin (DOP) status in 2000 under the name “La Bella della Daunia.”

Commonly enjoyed as an appetizer, often accompanied by cured meats, taralli, and preserved products.

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