natures garden 13-08The Nocellara del Belice Olive has a history dating back over 2700 years.  The variety Nocellara is traditionally grown in the Valle del Belice area of south-western Sicily in fine red soils and the perfect Mediterranean climate with sea breezes a regular feature.  It is one of my most favourite olives, a dual-purpose olive, excellent for oil making and just perfect as a table olive.

The Nocellara olive 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.

Gerrie Duvenhage 0550MRsc (Large)Gerrie Duvenhage, Morgenster’s Olive Producer

Now on Morgenster, the green 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 cured olive also has a creamy nutty flavour not unlike cashew nuts.

It is the crunch that does it for me.

classic_martini_by_ken30684A Classic Martini

They are just wonderful with a glass of fino sherry or a white wine like the Morgenster 2014. Perfect in a Martini – have two olives if you are hungry!

a0pzuojn0pazvzfns5gvuovtahhud2villhrp-avhd3ocb849ykhlprgywwA handful of Nocellara

I am very fond of using these olives in salads, salsas and cold sauces.  One of my favourite snacks is a crisp olive oil baked bruschetta with a thin slice of orange and then topped with a Nocellara Salsa with chopped pine nuts and anchovies.

They are so versatile so either buy two 290g jars or get the large one.

Read more about Morgenster and buy their products online – CLICK HERE

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