Snocciolate di olive in contenitore

Green olives without stones and velvety on the palate. Preserved in water and salt, they are versatile for any type of dish and cuisine. Ideal to be eaten plain, dressed with oil and oregano or with salad and pickled vegetables. Pitted, these olives have a green colour with a tough non-fibrous pulp. The olives harvested during the day are subjected to a first selection to remove those imperfect olives, choosing the best ones. The green olives are preventively amarised and made savory with the addition of salt, then stored in drums. Key factors: - Olives type: Nocellara del Belice and Giarraffa - Harvested in the first days of October - Stored with care, then pitted and packaged only to be destined directly to the client