Black Nocellara del Belice Olives in Bloom - Sold by the Kg

Nocellara del Belice Black Olives in Bloom from Castelvetrano: Authentic Freshness Packaged on the Spot

Discover the authenticity of Nocellara del Belice olives in the prized black "in Fiore" variety , grown in the Castelvetrano (TP) area, the beating heart of the production of this Sicilian excellence.

Our olives are vacuum-packed when you order them to ensure maximum freshness and authenticity, and for this reason they should always be kept in the refrigerator , both before and after opening.

Ready to eat, they are packaged in 500g bags without preserving liquid, to offer you a practical, authentic and top-quality product.

The Variety: Nocellara del Belice

Our black olives in bloom are obtained exclusively from the Nocellara del Belice variety , the queen of Sicilian table olives, historically grown in the Castelvetrano area. This variety is characterized by:

• Firm and crunchy pulp: compact consistency that resists chewing

• Generous size: medium-large sized olives, fleshy and tasty

• High pulp/stone ratio: maximum yield in terms of taste

• Unmistakable aromatic notes: fruity, with typical light bitter nuances

The olives are harvested between October and November using the traditional "brucatura" method (by hand directly from the tree), without the use of defoliants that artificially accelerate ripening, thus ensuring the highest quality of the fruit.

Black Olives "in Fiore" and "sotto Sale" Olives: Comparing Two Traditions

A question many enthusiasts ask is: what's the difference between "in fiore" black olives and those cured in salt (preserved in salt)? The answer lies in the ancient traditional processing.

The "in Fiore" Manufacturing Process

Our Black Olives in Bloom follow the ancient traditional processing method used for black olives treated with an alkaline medium:

1. Harvest: It takes place between October and November using the "brucatura" method (by hand directly from the plant), without the use of fruit removers that accelerate ripening.

2. Selection: The fruits are selected and placed in net boxes in layers no thicker than 20 cm.

3. Processing within 24 hours: The processing phases begin within 24 hours of harvesting.

4. Treatment with alkaline medium: The olives undergo a delicate treatment that prepares the fruit for the next phase.

5. Controlled oxidation: This is the stage that develops the typical uniform black color and the soft, rounded flavor that characterizes "in fiore" olives.

6. Packaging upon order: Once ready, they are stored in a controlled environment and vacuum-packed only upon receipt of the order, to guarantee maximum freshness.

The result is an olive with a deep, brilliant black color, firm yet soft flesh, and a delicate, enveloping flavor profile, far from the saltiness of olives processed with more traditional methods.

Organoleptic Characteristics

• Appearance: Uniform and shiny black color, rounded shape, smooth and turgid surface.

• Consistency: Firm flesh, soft and crunchy to the bite, with a typical medium-large size.

• Taste: Soft, round, delicate, with light bitter notes typical of the variety.

• Aroma: Fresh, clean, characteristic of Nocellara olives.

• Convenience: Ready to eat, no need to drain or prepare them.

Storage Guide: Always Store in the Refrigerator

Our olives are a fresh product, vacuum-packed when ordered . For this reason, they require specific care to maintain their quality:

General conservation (fundamental):

• ALWAYS IN THE REFRIGERATOR at a temperature of +4°C

• This applies both before and after opening the package

• They are not a product that can be stored for a long time at room temperature.

Before opening (unopened pouch):

• Store in the refrigerator at +4°C

• Shelf life: until the expiry date indicated on the label (generally 30-60 days from packaging)

• The vacuum-packed bag keeps freshness and organoleptic properties intact

After opening the envelope:

• Once opened, transfer the uneaten olives to an airtight container (preferably glass or ceramic).

• Continue to store in the refrigerator at +4°C

• Consume within 7-10 days of opening.

• Always use clean cutlery to pick up olives, avoiding contamination

Why always in the fridge:
Packaging at the time of order ensures freshness but does not stabilize the product at room temperature. The cold chain is essential for preserving flavor, texture, and food safety.

How to Serve Olives After Opening

To best enjoy our Nocellara in Fiore olives, follow these simple tips:

Serve at room temperature:

• Remove the desired quantity of olives from the refrigerator

• Leave them at room temperature for 15-20 minutes before serving.

• Cold temperatures dull the taste sensations; at room temperature they release their full aroma.

Presentation:

• Serve them directly in a bowl, without having to drain them.

• If desired, add fresh aromatic herbs (oregano, thyme, rosemary) to flavor.

• A drizzle of extra virgin olive oil and a grind of black pepper enhance the flavour

Tip: Since these olives are packaged without liquid, they will naturally dry out slightly after opening. This is normal. If you prefer them softer, you can add a drizzle of extra virgin olive oil to the container.

Perfect Pairings and Uses in the Kitchen

At the table:

• Appetizers and aperitifs: Perfect on their own, they enhance their delicacy without the need for condiments

• Refined platters: Ideal with fresh cheeses (primo sale, ricotta) and mature cheeses (pecorino), fine cured meats such as prosciutto crudo and coppa

• Recommended wines: Grillo, Catarratto (fresh whites) or a light Nero d'Avola in its young version

In the kitchen:

• Gourmet Salads: They add color and flavor to seafood salads, orange and fennel salads, and vegetable dips.

• Sicilian Caponata: They can be used as an ingredient for caponata, a typical traditional dish

• Cold Pasta: Perfect for enriching summer pasta salads with cherry tomatoes, tuna and capers

• Focaccia and pizza: Pitted and cut into pieces, they make an excellent topping

Why Choose Our Nocellara del Belice Black Olives in Bloom:

✔ Nocellara del Belice variety, the queen of Sicilian table olives
✔ Coming from the Castelvetrano (TP) area, the original production area
✔ Traditional "in fiore" processing with controlled oxidation
✔ Uniform and bright black color, elegant appearance
✔ Soft, round and delicate flavour
✔ Vacuum packed at the time of order for maximum freshness
✔ They should ALWAYS be kept in the refrigerator
✔ Ready to eat, without preserving liquid
✔ Detailed instructions for storage and serving

Details and Sales Methods:

• Product: Black Nocellara del Belice Olives in Bloom

• Production area: Castelvetrano (TP), Sicily, Italy

• Variety: Nocellara del Belice

• Format: Single (selected medium-large size)

• Sales: Per kilogram. Add the desired number of bags to your cart.

• Packaging: 500g vacuum-packed bags, packaged at the time of order.

• Ingredients: Nocellara del Belice olives.

• Processing: With alkaline medium and controlled oxidation ("in fiore" method).

• Storage: ALWAYS IN THE REFRIGERATOR at +4°C, both before and after opening.

• Storage after opening: refrigerate in an airtight container, within 7-10 days.

Bring the soft elegance of Nocellara del Belice Black Olives in Bloom from Castelvetrano to your table. A fresh and authentic product, freshly packaged for you, expressing the most authentic Sicilian tradition in every bite.