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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.
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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. The plants are grown in the characteristic pots, with maximum productions that do not exceed 70 kg per hectare, and the olives are processed within 24 hours of their collection. In fact, the production of this type of olive focuses on quality and not on quantity. The Miccio company, at the forefront of technology, has succeeded through special machinery in pitting this type of fruit, which is not easy given their particular softness. There is no doubt that they are therefore the superior pitted green olives. Its uses are many, even if its full essence can be tasted raw, in a salad, on bruschetta, or making a sauce. But its flavor ennobles various types of recipes: from sauces to meat-based main courses. They are ideal for a customer looking for quality and attention to detail. And whether one loves it shaken or stirred, what would a martini be without its traditional olive? You don't have to be a spy to understand that the Miccio pitted Nocellara del Belice green olives are the missing ingredient in your gin and vermouth.
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,
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.
The Nocellara del Belice olives are the flagship of Miccio's production, and the company is the market leader in this special fruit.
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.
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 )
