Morgenster olives are cured using a natural fermentation process; leaving a crisp olive full of natural flavours; the process demands patience as it takes 9 to 12 months to cure the olives - but patience always provides rewards. The Nocellara olive, native to Sicily, was one of the many Italian varieties that Morgenster's owner Giulio Bertrand imported when establishing Morgenster as a Table Olive and Olive oil producer and Olive Nursery in the early 1990s. "Nocellara" being the name of the cultivar and "Belice" the valley in Sicily where they are grown, it is renowned as a Green Table olive, but also makes an excellent olive oil.
Picked green, the olive is naturally crisper than riper black olives but the natural process used to cure the olives also ensures that the olives remain firm and full of flavour. The Nocellara olive has a distinct creamy, nutty taste.
Nocellara del Belice olives; a Sicilian variety well known for its crisp texture and creamy, nutty taste.
Natural fermentation in brine for 9 to 12 months.
On their own, as Martini olives, mixed with thinly sliced oranges and red onions for a refreshing summer salad, chop and use as a topping over steamed cauliflower with breadcrumbs, grated boiled egg yolks and Morgenster Extra Virgin Olive oil.