NOCELLARA PITTED OLIVES

Nocellara Pitted Olives Typical fruit of the Sicilian tradition, the Nocellara olive is much loved in the kitchen, both in Italy and abroad. In fact, it turns out to be a very versatile product, crunchy and delicious on its own, suitable for any recipe and able to satisfy every need in the kitchen. The drupes, which are very large in size (in fact, they often weigh more than six grams) and have a very fleshy pulp thanks to a very favorable pulp-stone ratio, are characterized by a harvesting phase which ideally takes place during the month of October. The autochthonous Sicilian cultivar of Citres has something extra: they are already pitted! Finally, the fruity scent and the strong and sweet taste make them particularly appreciated in the recipes of the Mediterranean diet. The Nocellara Olives go perfectly with countless ingredients, for the preparation of aperitifs accompanied with cheeses and cured meats. They are perfect for more traditional recipes, such as focaccia with olives, but they are also recommended for preparing sauces with a strong flavour, on baked fish and for cooking succulent gravies. 290g   Nocellara Pitted Olives Typical fruit of the Sicilian tradition, the Nocellara olive is much loved in the kitchen, both in Italy and abroad. In fact, it turns out to be a very versatile product, crunchy and delicious on its own, suitable for any recipe and able to satisfy every need in the kitchen. The drupes, which are very large in size (in fact, they often weigh more than six grams) and have a very fleshy pulp thanks to a very favorable pulp-stone ratio, are characterized by a harvesting phase which ideally takes place during the month of October. The autochthonous Sicilian cultivar of Citres has something extra: they are already pitted! Finally, the fruity scent and the strong and sweet taste make them particularly appreciated in the recipes of the Mediterranean diet. The Nocellara Olives go perfectly with countless ingredients, for the preparation of aperitifs accompanied with cheeses and cured meats. They are perfect for more traditional recipes, such as focaccia with olives, but they are also recommended for preparing sauces with a strong flavour, on baked fish and for cooking succulent gravies.