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The Nocellara del Belice olives are the flagship of Miccio's production, and the company is the market leader in this special fruit.
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The Nocellara del Belice olive, also known as Olive di Castelvetrano, is a typically Sicilian olive with a protected designation of origin (DOP) from the European Union. They were born in the province of Trapani, in that verdant strip of land between Partanna, Castelvetrano and Campobello di Mazara, bordered by Lake Trinità and a few kilometers from the sea, where the temples of Selinunte have protected them for more than 2600 years. The Mediterranean sea breeze promotes the growth of a plant with vigorous growth and a robust olive. It is the Sicilian olive par excellence. According to the book "Olive Oil" by Charles Quest-Ritson, in fact, Sicily would be among the best region in the world for the production of olives (and far superior to the Tuscan ones, if you look at the quality-price ratio). The Nocellara Olive, with its rounded shape and intense green color, follows the typical tradition of Sicilian production with manual harvesting - so as to maintain its full quality. This contributes to the fact that a bite of a Nocellara olive is like being transported to another time... to a more genuine era. So much so that many describe them as the "best olives in the world". Why not treat yourself to a small prize at the end of the day ... taste these delicious olives alone while sipping an aperitif ...
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.
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.
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.
They are the Greek Chalkidiki green olives, processed according to the Castel Vetrano method in Sicily.
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 )
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.
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,
