Nocellara del Belice
The Nocellara del Belice olives are the flagship of Miccio's production, and the company is the market leader in this special fruit.
Welcome to Miccio Olive Experience
History
This year we are celebrating the 110th anniversary of our family business, which is why we do not have a corporate philosophy, we are simply what we have always believed in.
With these values in the heart, in the mind and in the hands, we collect our olives, directly in their millenary care, protected by the Temples of Selinunte, a few kilometers from the sea. These are olives of great value, whether they are for table or for oil, they are appreciated all over the world, and will make you travel through gastronomic suggestions.
Our olives are made sweet through an ancient deamarization process that preserves the characteristic bright green / black and at the same time allows us to obtain a superior quality product.
It is our concern to remind our customers that our future success will be based on the extraordinary olive that is Nocellara del Belice (DOP), for which we are and we want to be the absolute specialists.
Miccio Olive
Featured Products
Our company offers a rich variety of carefully selected and expertly packaged table olives, according to the rules of the most sincere Italian gastronomic tradition.
Greek Green Olives
They are the Greek Chalkidiki green olives, processed according to the Castel Vetrano method in Sicily.
Pitted Nocellara Olives
The Nocellara del Belice olives are of the highest quality, and can be considered among the most sought after olives in the world. The climatic characteristics of the Sicilian territory make them excellent table olives, fleshy and with a light, aromatic and unforgettable taste.
Black Olives of Gaeta
For years, the Itrana del Lazio olive has been better known under the name "Oliva di Gaeta", because for centuries the port of this city was the main place of export from which this phenomenal product then reached tables all over the world.
Leccino olives
Leccino Olives are among the most cultivated olives in Italy, given their delicate flavour. Their origin is supposed to be Tuscany, and there is reference to it since the Middle Ages, but now it is commonly cultivated in most of Italy, and has even been exported to the rest of the world (from California, to Australia and Chile )
Dried black olives
Olives are one of the oldest foods on earth cultivated throughout the Mediterranean region, it is estimated, for about 7000 years. Since then the types of recipes and uses of olives have multiplied, one of these is the drying of the olives, which in the past took place through the arrangement of the ripe olives in wicker baskets,
Paesanella style olives
For our Paesanella pitted olives we choose only the best olives: the “Schiacciatelle di Sicilia” from Nocellara del Belice. They are selected for colour, size and quality, before being aged for two years in brine.
Lupins
Nutritious and energetic, lupins were used by our ancestors in nutrition due to their high satiating power and their numerous benefits. Discover the properties of lupins, advice for use and contraindications.