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Green Olives (Nocellara del Belice)

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.

Tasting Notes
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. 

Pack Sizes
290g and 3kg

Region & Altitude
Somerset West
50m - 235m

Nocellara del Belice olives; a Sicilian variety well known for its crisp texture and creamy, nutty taste. 

Production Method
Natural fermentation in brine for 9 to 12 months. 

Serving Suggestions
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. Kosher certified.

Tel: +27.218521738   Fax: +27.218520835   Email:  
P.O. Box 1616, Somerset West, 7129, South Africa
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