The first processing of the nocellara del belice table olive is a fundamental process that begins with the harvest. After being harvested, the olives are transferred to the warehouse where careful sifting takes place. In this phase, the olives are divided according to size and quality, thus ensuring an excellent final product.
Once selected, the olives are processed in barrels with a solution of salt and water. This step is crucial for developing the unique flavor of nocellara olives. The brining process not only preserves the olives, but also enhances their taste, making them perfect to be enjoyed on their own or as an ingredient in various recipes.
The care and attention dedicated to each stage of processing ensure that the olives maintain their organoleptic and nutritional characteristics. The final result is a high-quality product, appreciated both locally and internationally.