2700 years of history: the Nocellara del Belice olive on the table.
Nocellara
The use of the product as a table olive originated during the early '900 thanks to the efforts of olive growers in the Belice Valley. The Nocellara del Belice olive is counted among the most valuable table olives in the world thanks to its unique organoleptic characteristics.
Furthermore, in addition to the inimitable taste, this fruit has incomparable nutritional virtues that act on the well-being of the body, a perfect natural balance of fiber, vitamins, minerals and fats.
Harvest
The collection of table olives takes place during the end of September and continues throughout the month of October, this is done strictly by hand. The fruit is transported in perforated plastic boxes with rigid walls to the plant where it is immediately placed in processing.
Production
The harvest is followed by the Quality Control of the product to ensure the best selection, then comes the Calibration. The fruit treated with natural method (water and salt) provides for fermentation with storage in brine.