Italian have been cultivating olives for centuries. Learn more about the famous Olives from Sicily used as appetizers, garnishes, and in recipes…
Curing vs. Marinating:
Brine-cured olives have smooth, plump skin while salt-cured olives are lightly coated in oil and have wrinkled skin.
These brine-cured olives from Puglia range in color from yellow to green to light purple. Delicate, fresh flavor.
Bella di Cerignola:
Also known as Cerignola olives, this brine-cured Puglian variety can be green, red or black. Large, mild and buttery.Castelvetrano:
A vibrant green Sicilian olive also called Nocellara del Belice. Instead of brining or salt-curing, these are treated with lye before rinsing and storing.
These popular black or dark purple table olives from the Lazio region are typically brined before storing in oil. Tart, citrusy flavor.
An ancient olive cultivar from Sicily, also called Minuta. These small black olives are brined or salt cured.
Grown on the rocky slopes along the sea in Liguria, these small, deep reddish-black olives have a sweet, fruity flavor.