Nocellara del Belice - Passuluna Olives DOP

Region: Sicily, Italy

Description:  The original Nocellara del Belice DOP from Sicily - prepared in the traditional method - passuluna. This form of the Castelvetrano olive is allowed to mature and ripen fully on the tree and is harvested when almost black. They are washed and placed in shallow woven baskets and covered with sea salt where they are allowed to sit for a month. This removes the bitterness and withers the olives slightly. Their withered or shriveled appearance is the meaning of passuluna (or also passaluni). At this point they are washed again to remove any salt, and are then baked in an oven for a short time to dry off any excess water.  Next, they are jarred and topped up with extra virgin olive oil, and are ready to enjoy! The result is a plump, meaty, almost creamy olive, with no saltiness or bitterness! The perfect appetizer and addition to any table, cheese presentation, or charcuterie board, these olives will surely impress. Eat them straight out of the jar, serve them with their oil, or warm them slightly for a special treat!