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
290g and 3kg
Region & Altitude
50m - 235m
Nocellara del Belice olives; a
Sicilian variety well known for its crisp texture and creamy, nutty taste.
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. Kosher certified.