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.

A vegetable seasoning rich in character and Mediterranean aromas, made with Pizzuta di Avola almonds, Sicilian sun-dried tomatoes, extra virgin olive oil, and Boniviri capers, cultivated using nature-friendly methods. An artisanal pesto, with few ingredients, no preservatives, born from Boniviri’s ethical supply chain.

The Pizzuta almond, with its rich and bold flavor, meets the saltiness of the capers and the concentrated sweetness of the sun-dried tomato, creating a perfect balance. The pesto is ready to use and ideal for seasoning pasta, grains, crostini, or cold dishes, even in a 100% plant-based style.

Made with ingredients from a fully transparent supply chain, processed at low temperatures to preserve aroma and properties, it’s a conscious choice for those seeking taste, simplicity, and sustainability.

A vegetable condiment rich in character and Mediterranean aromas, made with Pizzuta di Avola almonds, fermented lemon, mint, and Etna sage from Boniviri, cultivated using nature-friendly methods. An artisanal pesto with few ingredients, preservative-free, born from Boniviri’s ethical supply chain.

The Pizzuta almond pesto, with a crunchy texture and elegant taste, combines the freshness of mint, the herbal aroma of sage, and the intensity of fermented lemons, rich in active enzymes and beneficial for digestion and microbiota health. Natural fermentation softens the lemon’s acidity and enhances its nutritional properties.

This pesto is perfect for pasta, couscous, vegetables, bruschetta, or cold salads. It’s ready to use, 100% plant-based, preservative-free, made within an ethical and responsible supply chain.

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.

A simple and surprising condiment, capable of transforming any dish. This dressing made from fermented lemons and orange blossom honey combines the soft and complex acidity of fermentation with the floral sweetness of honey gathered from Sicilian orange blossoms.

Perfect for fresh salads, grilled vegetables, legumes, grains, or vegetable carpaccios, it adds a citrusy, aromatic, and deep touch to every preparation.

Not just tasty:
– Fermented lemons, rich in enzymes and natural probiotics, support digestion and help rebalance the gut microbiota
– Orange blossom honey, with soothing and antioxidant properties, contributes to the well-being of the immune system
– All in a plant-based, light, natural dressing with low salt content, ideal also for those following a balanced diet

A new way to dress your dishes, evoking good earth and conscious choices.

Boniviri Black Olive Pâté is made from Moresca cultivar olives, a variety typical of Sicily that naturally reaches its black color as it ripens on the tree.

Unlike many black olives on the market, which are obtained through oxidation processes or treatments to make their color uniform, our olives turn black simply by following their natural ripening cycle, without undergoing any additional processing. This is precisely what makes them so special: they retain a more authentic, rich, and complex aromatic profile, which you can taste intact in the pâté.

The olives are then processed using natural methods, without lye, to preserve their original flavor and characteristics. The result is a creamy pâté with an intense yet balanced taste, made with a clean label and essential ingredients.

Perfect spread on bruschetta and crostini, for enriching sandwiches and focaccia, as a base for dressing pasta, or for preparing simple yet flavorful aperitifs.

Like all Boniviri products, it comes from a supply chain we have known since the field, supporting Sicilian cultivars, small producers, and agriculture that respects the land.

Boniviri Black Olive Paté is made from Moresca cultivar olives, a variety typical of Sicily that naturally reaches its black color as it ripens on the tree.

Unlike many black olives on the market, which are obtained through oxidation processes or treatments to make their color uniform, our olives turn black simply by following their natural ripening cycle, without undergoing any additional processing. This is precisely what makes them so special: they retain a more authentic, rich, and complex aromatic profile, which you can taste intact in the paté.

The olives are then processed using natural methods, without lye, to preserve their flavor and the original characteristics of the raw ingredient. The result is a creamy paté with an intense yet balanced flavor, made with a clean label and essential ingredients.

Perfect spread on bruschetta and crostini, for enhancing sandwiches and focaccia, as a base for dressing pasta, or for preparing simple aperitifs full of flavor.

Like all Boniviri products, it comes from a supply chain we know from the field up, showcasing Sicilian cultivars, small producers, and agriculture that respects the land.

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.