Olive

An olive from Sicily isn’t just salty. It’s a burst of concentrated sunshine, herbal notes, and the sea air. The hot, dry climate and unique soil stress the trees just enough, forcing the fruit to develop a remarkable depth of flavour that’s both robust and complex. It’s a world away from a bland, brined commodity.

We partner directly with local producers like Giurba who harvest at the precise moment for either oil or table olives. Their traditional curing methods, often using sea salt, natural herbs, and careful time, preserve that distinctive character. You taste the fruit first, then the seasoning.

• Nocellara del Belice: The famous green “Castelvetrano” olive, buttery and mild with a crisp bite.

• Biancolilla: A smaller, fruity olive often cured in a light brine, perfect for appetisers.

• Varietal Mixes & Specialty Cures: Including olives seasoned with wild fennel, citrus, or chilli.

Sourcing these requires knowing the right groves and the right hands. As your Italian food distributor, we handle that, bringing this essential, vibrant ingredient directly to you. Let’s discuss how to feature them.