Sicilian Nocellara del Belice Olives - Olives Et Al

Plump, buttery Sicilian green olives in a light brine. Firm and meaty, with a round, fruity, salty flavour and a long savoury finish.

Nocellara del Belice are the bright green olives grown around Castelvetrano in western Sicily, and many people's favourite eating olive - mild, buttery and almost sweet, with none of the bitterness you get in some green olives. Olives Et Al hand grade and jar them in Dorset with a deliberately simple recipe: olives, water, salt and a little lactic acid.

Best straight from the jar with a chilled white or a Martini, on an antipasti board, or with good bread, olive oil and ricotta. They are unpitted, so mind the stones if you cook with them.

• 250g jar, 150g drained weight
• Whole Nocellara del Belice olives (54%), unpitted
• Light brine, no oil or herbs

Ingredients

Nocellara Del Belice Olives 54%, Water, Salt, Acidity Regulator: Lactic Acid.

Allergens

No allergens in the ingredients. Packed on a site where nuts are roasted, so may contain nuts, peanuts and sesame. Contains olive stones.

Nutrition Information (per 100g)

Energy 781 kJ / 188 kcal
Fat 18g, of which saturates 3g
Carbohydrates 6g, of which sugars 0g
Protein 1g
Salt 3g

Storage

Once opened, keep refrigerated with the olives covered by the brine.

FAQs

Are Nocellara olives the same as Castelvetrano olives?
Yes. Nocellara del Belice is the olive variety and Castelvetrano is the Sicilian town they are grown around, so the two names are used for the same bright green, buttery olive.

Are these olives pitted?
No, they are whole with the stone in, which is how they keep their firm texture.

Are they vegan?
The ingredients are just olives, water, salt and lactic acid, with nothing animal-derived.