Sicilian crushed green olives, belonging to the Nocellara Etnea variety and grown on the slopes of Mount Etna. They are hand-picked from mid-September to late October and crushed on the same day they are picked.
They boast a distinctive crunchy flesh and are a traditional specialty found in all Sicilian kitchens.
Seasoned with sweet and sour peppers, sunflower oil, aromatic herbs, and garlic.
