Sicilian olives are best known “Nocellara del Belice” or “Castelvetrano olives” and they grow in Valle del Belice region of southwestern Sicily. Round, medium-sized fruit, it has a natural pale green color, buttery sweet flavor and rich flesh. Sicilian olives are usually harvested between late September and October when the fruit is still young and green on the olive tree. Following to harvest they are placed in lye solution for about 2 weeks to remove bitterness.
TYPES OF PROCESSING
Sicilian olives can be processed in a variety of ways and be presented in different forms.