Whole Sicilian Nocellara olives preserved simply in water and sea salt to showcase their authentic character.
Authentic flavor
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SIZE: 10.2 oz (290g)
Type: Black Olives
Season to your personal taste.
Water and Sicilian sea salt only.
A Sicilian Olive in Its Purest Form
These whole black Nocellara olives are grown in Sicily and preserved simply in water and Sicilian sea salt to highlight their natural flavor and character.
Presented with minimal preparation, they offer a versatile foundation that can be enjoyed as-is or seasoned according to your preferences.
Perfect for snacking, antipasti platters, Mediterranean appetizers, and entertaining, they bring authentic Sicilian flavor to any table.
*Produced in a facility that uses pistachio, almonds, fish and milk-based products.
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Total Fat | 4g | 5% |
| Saturated fat | 0.6g | 3% |
| Trans fat | 0g | |
| Polyunsaturated fat | 0.3g | |
| Monounsaturated fat | 3.1g | |
| Cholesterol | 0mg | 0% |
| Sodium | 560mg | 24% |
| Total sugars | 0g | |
| Includes 0g Added Sugars | 0% | |
| Sugar Alcohol | 0g | |
| Protein | 0g | 0% |
| Vitamin D | 0mcg | 0% |
| Calcium | 14mg | 0% |
| Iron | 0.3mg | 2% |
| Potassium | 90mg | 2% |
Overall rating: 4.5555553 / 5 from 9 reviews.
Review topics: [flavor, olives].
"I ignorantly assumed these olives would actually be black in color. I was not disappointed in the slightly crisp texture and the sweet aftertaste. Definitely different from their green cousins. A lovely companion for bites of cheese."
"These olives have a texture and mouthfeel much like an apple"
"I recently bought these and the Quattrociocchi Organic Green Itrana Olives around the same time. As you can see from the photo, I've made short work of them. The Frantoni olives are softer, sweeter, and more salty than the Quattrociocchi which are firm, slightly less salty and more savory. I prefer the Quattrociocchi olives, but that's just a matter of taste. The Frantoni olives were great too. However, with 560 mg of sodium in only 3 olives that's a limiting factor - great taste, but use sparingly if you are concerned about sodium. Not sure how much sodium is in the Quattrociocchi olives, but it tastes like somewhat less."
"These olives taste better than any locally purchased olives. They taste "clean" and I will definitely buy again."
"So delicious"
"Excellent olives!"
"Flavory and tasty with the sun and air of Italy. Best in class"
"First, these olives are delicious. In addition, these are the black table version of the fruit that makes the famous Nocellara oils. And thus, these are also the ripe version of the delicious green table olive typically called Castelvetrano. I made an antipasto dish with crusty bread and all three variants."
"Preferred the flavor of the Paolo Casini olives. Good product, but I like the flavor of the taggiascas better."
MADE FOR YOU BY
Frantoi Cutrera
For generations the Cutrera family has been dedicating their lives to the cultivation of olive trees and olive oil production, a profession carried on for decades with passion and love that binds the family to its land. The company's origins date back more than a century ago to 1906, when the Cutrera family first began to cultivate and care for their olive trees in Chiaramonte Gulfi, a small town in southeastern Sicily.
In 1979 Giovanni Cutrera, the head of the family, founded the company's first mill with the help of his wife, Mary. Over the years Giovanni's children, Maria, Giusy and Salvatore, joined their Dad on his farm, and in 1999 decided to open a second mill. The Cutrera family pays diligent attention to each stage of olive oil production: harvesting the olives by hand to minimize damage, transporting the olives to the mill within 6 hours, and cold-extracting the oil with scrupulous attention. By maintaining a balance between tradition and innovation, Frantoi Cutrera continues the legacy that the farm's members have been putting into practice for over a century.
We are always here to help.
It is a proven fact that in just eight hours of close exposure to strong fluorescent lights, a bottle of olive oil packed in a clear glass bottle will be totally destroyed, having lost its color, flavors, and aromas.
While oil packed in a dark glass bottle offers considerably better protection, it too becomes vulnerable when exposed to strong light and can be completely destroyed in less than a week, which makes purchasing olive oil in a supermarket a less than desirable prospect.
Beyond that, the vast majority of the oils sold in the USA have inadequate or even misleading labels. The consumer is given little to no information as to where the oil was actually produced or from what variety of olives it was made, but most importantly, when the oil was harvested.
Simply put, the best olive oils are extra virgin olive oils. However, adulteration of extra virgin olive oil has been a hot topic in the past and present, and many studies continue to examine the contents inside a bottle of olive oil. This problem still persists in the industry, especially at the supermarket level.
That's why we created Olive Oil Lovers: to bring some of the world's best olive oils from the most trusted producers to the U.S. market. All of our producers are quality-driven in their manufacturing practices.
We also conduct intensive screening of every producer and product on our site—often visiting their estates and seeing their practices firsthand—and accept only producers who meet our high standards.
To go the extra mile, all of our imported oils are proven extra virgin through chemical analysis in accordance with strict European Union regulations. Therefore, you can trust that any oil you purchase from us at Olive Oil Lovers will be genuine, 100% extra virgin olive oil.
There are two dates that producers may choose to print on a bottle, using either one or both. The "Use By" date is what our producers put on their products to say, "use when at its freshest quality." The taste and quality of the oil don't typically diminish over time, though, unless it is open and exposed to oxygen.
The "Harvest Date" is when the olives for the oil were actually picked and crushed. This date can be any time between late October and mid-December for the Northern Hemisphere, and these new harvest olive oils begin to arrive in the United States in February and March of the following year.
For oils from the Southern Hemisphere, from countries such as Chile or South Africa, harvest occurs any time between late April and mid-June.
While this answer can vary depending on the olive variety, time of harvest, and how the product is stored, in general, an extra virgin olive oil will retain much of its flavor and aromas for 18–30 months in an unopened container.
However, any exposure to light and/or oxygen will begin to degrade the oil. Once opened, olive oil should ideally be consumed within 1–2 months, with a maximum of perhaps 4–6 months. When purchasing a 3L or 5L tin, if the oil is typically not consumed within this timeframe, we recommend decanting the oil into smaller, sealed containers and storing it in a cool, dark place.
Olive oils with higher polyphenol counts will have a longer shelf life. Higher polyphenol numbers are the result of both the olive variety and when the olive was harvested. Green olives harvested early in the season produce less oil but have higher polyphenol counts than oils from ripe olives. You can find the polyphenol counts for many of our extra virgin olive oils listed on their product pages.
