All olive fruits are born green. It is only with the passing of time and with their ripening that they subsequently take on a darker colour (that can vary from pinkish hues to brilliant black). Olives can also vary in shape (some are rounder and others more oval), in weight (from 1,5 – 12 grams each) and in length (up to 3 cm long). The picking of green olives occurs normally at the end of the summer (between the months of September and October). But sweet green olives cannot be eaten as soon as they are picked, because they contain substances that make them excessively bitter. For this reason they undergo a de-bittering process. The Miccio olives follow a specific technique, utilizing both traditional knowledge and technology to make them sweeter, their green colour more vibrant, and their quality most certainly superior. For this reason our pickled and brined olives are completely different to the common industrial olive. As everyone knows, Italy is one of the biggest producers of olives (the second largest in the world), ranging in over thirty different varieties (from white olives to black ones). Particularly distinguished are those from Sicily (such as the Nocellara del Belice olive P.D.O. – one of our superior products) as are green olives coming from Puglia. They can be purchased both whole and pitted, brined or pickled. They are extremely nutritious and precious for bodies, given their anti-oxidant capacities.
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