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.

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.