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Seasoned Nocellara dell'Etna Table Olives - 500 g

€7,00 EUR

  • Premium Sicilian cultivar
  • Slow and traditional processing, without soda
  • Ideal for aperitifs

Estimated delivery between 03 June and 05 June.

The Nocellara dell’Etna green olives are one of the most recognizable varieties from Sicily, usually used for extra virgin olive oil: thick flesh, meaty texture, bold but balanced flavor.

These are prepared with a simple, Mediterranean recipe: sunflower seed oil, oregano, parsley, garlic, chili pepper, and salt.

The Nocellara dell'Etna has a substantial structure; it is not a “side” olive. It remains firm to the bite, releasing herbal aromas and a clear savoriness. The oil and herbs complement it, delivering an intense yet balanced taste.

Unlike many olives on the market, which are treated with caustic soda to speed up the debittering process, these olives do not undergo that treatment. The processing follows slower, more respectful methods that preserve the structure, flavor, and integrity of the fruit.

  • On focaccias and warm bruschettas
  • In Mediterranean salads with citrus or fennel
  • With legumes or fresh cheeses
  • As an appetizer, simply like this

More information

  • Ingredients

    olive, sunflower seed oil, parsley, oregano, garlic, chili pepper, and salt. Once opened, keep refrigerated and consume within 7 days.

  • Best before

    12 months. Shipped products have an expiration date of at least 2 months.

  • Origin

    Sicily, Italy.

  • Name

    Green Olives in Oil

  • Weight

    500 g

Nutritional values

per 100 g of product

Values

  • Energy value

    475 KJ / 115 Kcal

  • Total fats

    11,5 g

  • of which saturated

    1,7 g

  • Carbohydrates

    0,9 g

  • of which sugars

    0,9 g

  • Proteins

    2 g

  • Fiber

Seasoned Nocellara dell'Etna Table Olives - 500 g

Seasoned Nocellara dell'Etna Table Olives - 500 g

€7,00 EUR

€7,00 EUR

Do you know who makes it?

Azienda agricola Francesco Marletta

The Francesco Marletta farm originates from a family history that begins with grandfather Giuseppe. The lands are located between Belpasso, Ramacca, and Castel di Judica, in an area marked by the volcanic and alluvial soils of Etna.

Here, only Nocellara dell’Etna is cultivated, a dual-purpose variety, ideal both as a table olive and for producing high-quality oil. A cultivar that in this territory expresses structure, character, and identity, long before monocultivar became a trend.

The olive groves fall under the IGP Sicilia regulations and follow strict agronomic practices. But the most important choice concerns the processing of table olives.

Francesco maintains the traditional method for debittering olives: water, salt, and citric acid. A slow process that takes months and requires a greater financial commitment, but preserves texture and organoleptic characteristics.