This Sicilian olives belongs to a special quality called 'Nocellara Etnea'. It;s a variety of green olive with a fleshy texture and uniform fruit size. Grown on the foothills of Mount Etna in Sicily, the volcanic soil giving them their intense flavour. Hand-picked early in the season, left to ripen in brine and later pressed one by one between two stones to preserve their taste and take on the marinade flavours. As described in novels by Verga, Pirandello or Camilleri, this traditional method was perfected throught the years.