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 taste.
In brine 540g, 300g drained
Swellendam, Western Cape
Cold winters, mild summers and pure mountain water
Soil and Mediterranean climate create perfect growing conditions
Nocellara olives; a Sicilian variety well known for its crisp texture and creamy, nutty taste.
Natural 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 Mardouw’s Extra Virgin Olive oil.