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 / 500g & 4.5kg
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.
We offer Cusa Sicilian Castelvetrano Olives in two convenient sizes: 500g tubs and 4.5kg buckets. For customers and retail displays, our 500g tubs offer ultimate convenience. Their special packaging ensures the olives stay fresh and delicious without refrigeration, helping you create a beautiful, long-lasting retail product. This makes them ideal for eye-catching displays and very convenient for customers.
‘CASTELVETRANO’ / DOP STATUS
What truly sets Cusa Olives apart is their Protected Designation of Origin (DOP) status. This is more than a certification; it’s a legal safeguard that ensures every olive meets strict standards of quality, authenticity, and tradition.The DOP status protects the entire process, from the specific geographical region of cultivation to the meticulous, traditional curing methods that give the olives their renowned buttery flavour, firm texture, and vibrant green colour.
These aren’t just any olives; they are the esteemed Nocellara del Belice cultivar, a variety whose heritage stretches back to ancient Greece. Cultivated exclusively in the sun-drenched Valle del Belice in western Sicily, these olives benefit from a unique microclimate and fertile soil that contribute to their distinctive qualities.
