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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.
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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. This gives it an unmistakable and unrepeatable strong, decisive and intense taste. This ancient recipe has been proposed for palates who love something robust and spicy. The complexity of the taste evokes unrepeatable flavours, beyond the pungent taste of the olive itself. But that doesn't mean they aren't versatile for adding flavor to everyday cooking. Our customers, after the first taste, run to buy them again. Always keep a container of our olives in your fridge during the year, so you can add them to an aperitif dish, or nibble with a good glass of wine. Both before and after dinner. And why not accompany them with a bowl of marinated Feta cheese (using olive oil, rosemary, pink peppercorns, juniper berries and dill)? However you choose to consume the pitted Paesanella olives, you will never be disappointed.
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.
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 )
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.
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,
They are the Greek Chalkidiki green olives, processed according to the Castel Vetrano method in Sicily.
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.
