OLIVÉ CUSA
SICILY, ITALY
For three generations the Azienda Agricola Pisciotta has been producing high quality table olives using the native Nocellara del Belice DOP cultivar. With over 30 hectares of owned olive groves and a consolidated network of local suppliers, the company operates with total control along the entire production chain. The production is carried out in the Campobello di Mazara plant, equipped with production and packaging systems which respect artisan production methods.
SICILIAN GREEN OLIVES ‘CASTELVETRANO’ DOP 500g & 5kg
The fruits are treated with a soda solution for a few hours; then they undergo repeated washing to eliminate the residual soda solution; then they are immersed in brine (solution of water and sea salt) and remain to ferment for 3-4 months, when they are ready for packaging and consumption or for subsequent processing (pitting or slicing).
The olives processed with the Castelvetrano method are typically the aperitif olives; they are also excellent in salads or to enrich canapés and focaccias. The pitted ones and in particular the washers are used in bread making to prepare olive bread, pizza, focaccia, etc.
