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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Black olives in dry salt -spicy seasoned

Salt-cured dried olives are a traditional Moroccan product with a high level of authenticity, derived from an entirely artisanal process, which is believed to have Greek origins.

The process begins with a careful selection of fully ripe olives. After several washes to reduce bitterness, the olives are dried and placed in barrels with salt, where they are left to cure for about three months.

By the end of the process, the olives have a glossy appearance, a soft texture, and a full, robust flavor.

They are excellent as ingredients in cooking and as appetizers.

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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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Spicy seasoned black olives

The black olives we use are from the “Conservolia” variety from Amfissa in Greece and the “Picual” and “Manzanilla” varieties from the area south of Alexandria in Egypt.

After harvesting, they are placed in natural brine for several months to mature before processing.

The color varies from brown to purple with pits. Ideal as appetizers, main courses, or snacks.

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Greece black olives in brine

The black olives we use are of the “Conservolia” variety from the Amfissa region in Greece and the “Picual” and “Manzanilla” varieties from the area south of Alexandria in Egypt.

After harvesting, they are placed in natural brine to mature for several months before being ready for processing.

The color ranges from brown to purple with the pit. Ideal as an appetizer, in main courses, and as a snack during aperitifs.

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Sweet seasoned black olives

The black olives we use are from the “Conservolia” variety from Amfissa in Greece and the “Picual” and “Manzanilla” varieties from the area south of Alexandria in Egypt.

After harvesting, they are placed in natural brine for several months to mature before processing.

The color varies from brown to purple with pits. Ideal as appetizers, main courses, or snacks.

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Leccine whole black olives

Leccino, also known as Leccio, is a variety of Tuscan origin that is easy to cultivate.

This variety requires good sun exposure and well-drained, clayey-calcareous soil. It is widely distributed from Tuscany to Campania.

The olives are small and have a slightly bitter but pleasant taste.

They are excellent when consumed as an appetizer, on pizza, or in meat-based recipes.

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Black olives in dry salt

Salt-cured dried olives are a traditional Moroccan product with a high level of authenticity, derived from an entirely artisanal process, which is believed to have Greek origins.

The process begins with a careful selection of fully ripe olives. After several washes to reduce bitterness, the olives are dried and placed in barrels with salt, where they are left to cure for about three months.

By the end of the process, the olives have a glossy appearance, a soft texture, and a full, robust flavor.

They are excellent as ingredients in cooking and as appetizers.

PACKAGING