Morgenster olives are cured using a natural fermentation process; leaving a crisp olive full of natural flavours; the process demands patience as it takes 9 to 12 months to cure the olives - but patience always provides rewards.
The Nocellara olive, native to Sicily, was one of the many Italian varieties that Morgenster's owner Giulio Bertrand imported when establishing Morgenster as a Table Olive and Olive oil producer and Olive Nursery in the early 1990s. "Nocellara" being the name of the cultivar and "Belice" the valley in Sicily where they are grown, it is renowned as a Green Table olive, but also makes an excellent olive oil
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