Salted Black Nocellara del Belice Olives - Sold by the Kg

Salted Black Nocellara del Belice Olives from Castelvetrano: The Oldest Tradition on the Table

Discover the intense and authentic flavour of Nocellara del Belice olives in the black "salted" variety , obtained following the oldest and most traditional processing method of Sicilian tradition.

Grown in the Castelvetrano (TP) area, the beating heart of the production of this excellent product, these olives are dehydrated in dry salt to enhance their character and flavor.

Vacuum-packed upon order in 500g bags to ensure maximum freshness, they should always be stored in the refrigerator . Ready to enjoy, they're the ideal choice for those who love bold flavors and authentic tradition.

The Variety: Nocellara del Belice

Our salted olives 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 compact pulp: consistency that resists chewing even after dehydration

• Generous size: medium-large sized olives (5-7g per fruit), fleshy and tasty

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

• Unmistakable aromatic notes: fruity, with light bitter nuances that intensify with salting

The olives are harvested between October and November using the traditional "brucatura" method (by hand directly from the tree), without the use of extractives that artificially accelerate ripening. They are transported in net crates with layers no thicker than 20 cm, and processing begins within 24 hours of harvest. .

The "Under Salt" Process

Our Salted Black Olives follow the ancient traditional processing method used for black olives:

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. .

2. Selection: The fruits are selected and placed in net boxes .

3. Processing within 24 hours: The processing phases are started within and no later than 24 hours of harvesting .

4. Dry salt dehydration: The olives are treated with sea salt, which acts slowly and naturally dehydrates the fruit, concentrating their flavors and giving them their typical firm, dry texture. This method is one of those recommended for black olives treated without an alkaline medium. .

5. Natural maturation: The olives rest for the time necessary to develop their characteristic intense and savoury flavour.

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 matte black color, with the slightly wrinkled appearance typical of salted olives, and an intense and decisive flavor profile, perfect for those who love traditional and authentic flavors.

Organoleptic Characteristics

• Appearance: Matte black color, slightly wrinkled surface, rustic and traditional look.

• Consistency: Compact and dry, typical of olives dehydrated in salt.

• Flavor: Intense, decisive, savoury, with persistent notes reminiscent of peasant tradition.

• Aroma: Characteristic, with hints of sea salt and ripe olives.

• Convenience: Ready to eat, no further preparation required.

Storage Guide: Always Store in the Refrigerator

Our salted 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

• 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

Please note: Since these are salt-packed olives, they will retain their dry texture after opening. It's normal for a light layer of residual salt to be visible on the surface, a hallmark of traditional processing.

How to Serve Salted Olives

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

Traditional service:

• Remove the desired quantity of olives from the refrigerator

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

• Serve them directly in a bowl, without needing to rinse them (the surface salt is part of the experience)

If you prefer a less salty flavor:

• You can quickly rinse the olives under running water to remove excess salt.

• Dry them gently with kitchen paper before serving.

• This operation slightly reduces the flavour while keeping the consistency intact.

Presentation:

• Serve in ceramic or wooden bowls for a rustic effect.

• A drizzle of raw extra virgin olive oil enhances the flavour and softens the texture.

• Add fresh herbs (oregano, thyme, rosemary) for flavor

Perfect Pairings and Uses in the Kitchen

At the table:

• Rustic appetizers: Perfect on their own or with seasoned cured meats and spicy cheeses

• Traditional platters: Ideal with aged pecorino cheese, raw ham, salami and homemade bread

• Recommended wines: Nero d'Avola, Cerasuolo di Vittoria or a full-bodied red that holds up to the flavour

In the kitchen:

• Pasta dishes: Perfect for enriching pasta with sardines, pasta with anchovies and breadcrumbs, or pasta Trapani-style

• Orange and fennel salads: They add a savoury note that contrasts pleasantly with the sweetness of the citrus fruits.

• Sicilian Caponata: Salted olives are the traditional ingredient for a boldly flavored caponata.

• Pizza and focaccia: Pitted and cut into pieces, they are an excellent topping for white or red pizzas

• Stews and braised meats: Added at the end of cooking, they give depth of flavour to meat-based main courses

Why Choose Our Salted Black Nocellara del Belice Olives:

✔ Nocellara del Belice variety, the queen of Sicilian table olives
✔ Coming from the Castelvetrano (TP) area, the original production area
✔ Traditional "salt" processing without alkaline medium, ancient and authentic method
✔ Rustic appearance and opaque black color, typical of dehydrated olives
✔ Intense, strong and savoury flavour, for those who love tradition
✔ Compact and dry consistency, unmistakable
✔ Vacuum packed at the time of order for maximum freshness
✔ They should ALWAYS be kept in the refrigerator
✔ Ready to eat
✔ Detailed instructions for storage and serving

Details and Sales Methods:

• Product: Salted Black Nocellara del Belice Olives

• 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, sea salt.

• Processing: Dry salt dehydration (traditional method without alkaline medium) .

• 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 most authentic Sicilian tradition to the table with Nocellara del Belice Black Olives in Salt from Castelvetrano. A product that tells the story and flavors of a generous land in every bite.