Nocellara Etnea, is a native Sicilian cultivar that grows mainly in the central and eastern part of Sicily.
Low in carbohydrates, green olives, while distinguishing themselves in their organoleptic qualities from black ones, correspond in the high content of monounsaturated oleic acid, in the content of oleuropein, in polyphenols and other functional substances, which are useful to help preserve a good state of health.
It is recommended for use on toasted bread and croutons, as a condiment for the preparation of hot and cold first courses and in addition to the preparation of second courses of fish and game.
Green olives 85%, extra virgin olive oil, sunflower oil, parsley, oregano, salt, garlic, white wine vinegar (sulphites), acidifier: citric acid and ascorbic acid.
May contain traces of milk, celery and nuts (pistachio, almonds, walnuts).