Nocellara Olives 550g Sicily

This Sicilian olive is known for its firm, fleshy texture and its fresh, not too bitter character — qualities related to its natural composition.

These are olives you eat as they were meant to be : pure, unprocessed, and part of a conscious kitchen. Not as a supplement, but as real food , with flavor, provenance, and a solid nutritional foundation.

The Nocellara del Belice is not only beloved for its size and flavor, but is also one of the most scientifically studied table olives in food science. Nocellara olives are naturally rich in polyphenols , including oleuropein . These antioxidants are widely studied for their role in a healthy and varied diet . In scientific literature, olives and olive oil are frequently mentioned in relation to the Mediterranean diet, where they are considered a natural source of bioactive compounds.

What distinguishes these olives is that they are traditionally grown and processed , without artificial coloring. This allows them to retain their natural composition and flavor. The slight bitterness you taste is not a flaw, but a characteristic of fresh, high-quality olives with a higher natural phenol content.

The origin of Nocellara del Belice is strictly defined, and its cultivation is subject to numerous regulations. Only olives from a limited area in western Sicily—along the Belice River—may bear this name. Farmers are not permitted to plant more than 300 trees per hectare, and all technical installations must be approved by the competent Sicilian authorities. Harvesting is carried out by hand; the use of chemicals is prohibited, and the olives are processed quickly after picking according to strict regulations to preserve quality and structure.

This protected and careful approach results in an excellent level of quality and contributes to an olive that not only tastes good, but is also nutritionally interesting .

Frequently Asked Questions

Are these Nocellara olives dyed green?

No. These olives have their natural color and are not artificially colored.

Why do Nocellara olives have so much bite?

Their size, firm flesh and careful hand harvesting allow them to retain their characteristic structure.