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They are the Greek Chalkidiki green olives, processed according to the Castel Vetrano method in Sicily.
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When one thinks of Greek Olives, the more famous Kalamata olives immediately come to mind. But the green Greek olives, pulpy and soft with a sweet taste, are absolutely not to be underestimated. They are the Greek Chalkidiki green olives, processed according to the Castel Vetrano method in Sicily. And it is in fact from the warm lands of Sicily that these olives come, despite their misleading name. And these local origins allow us full control of the quality of the same, thus being able to guarantee our consumer a superior product in terms of value, flavor and consistency. So it's not just their size and taste that makes them different from other olives on the market, but the attention that our company pays to each step, from harvesting to selling the finished product. Their characteristic sweetness makes them particularly loved by children and people suffering from hypertension. It is an olive that can be eaten alone or with a rich aperitif. And like all table olives, they are a traditional food in all regions of the Mediterranean basin. An example is the famous “Stifado”, beef stew with tomato base, onions and our unmistakable Greek green olives. Or for those who don't feel like cooking, added to a cold salad of green beans, Feta cheese and mustard sauce. Whatever way you decide to taste these olives, your palate will never be disappointed. And let's not forget that they go perfectly with a glass of artfully cooled white wine.
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,
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.
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.
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 the flagship of Miccio's production, and the company is the market leader in this special fruit.
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 )
