The famously bright-green, buttery olive of western Sicily — harvested young, brined the same day,
jarred without lactic shortcuts. Salt, water, olives. Eat at room temperature with cold butter and crusty bread,
or chop coarse into a tomato sauce. Refrigerate after opening; finish within 30 days for peak.
ProvenanceBelice Valley, Sicily · DOP Nocellara del Belice
HarvestOctober 2025 · hand-picked, hand-sorted
PracticesCertified organic (ICEA) · dry-farmed
IngredientsOlives, sea salt, water. Nothing else.
StoragePantry until opened · refrigerate & finish in 30 days
Grove to shelf
Twelve weeks. One container.
We don't air-freight pantry goods. Olives arrive once a year, by sea, in a single temperature-controlled container — and we stop selling when they run out.
Oct (Year 1)
Harvested in Sicily
Hand-picked at the bright-green stage. Brined within hours.
Nov – Dec
Six-week cure
Slow lactic ferment in cool cellars. No lye, no shortcuts.
Jan – Mar
Sea freight
Reefer container · Palermo → Singapore → Manila.
Apr
On our shelf
Stays available until we sell out — usually by October.