...from italian olives trees

The Italian olive specialist.
The best italian varieties of olives.

The Italian olive specialist.
The best italian varieties of olives.

The Italian natural olives are of a significant importance in our food project. Our Italian cultivars, like Nocellara del Belice, S.Agostino, Nocellara Etnea, Leccino, Cergignola Taggiasca and Gaeta are only matured in water and salt, according to the traditional processing method we call“al naturale”. Green olives, in fact, are usually treated with caustic soda (sodium hydroxide), so to speed up the maturation process and get to a bright green color. That’s the reason why Ficacci green olives without caustic soda (sodium hydroxide) are darker color but have an amazing taste. Our black olives, are even not treated with gluconate ferrous, a chemical additive used to give olives an uniform and intense color after the caustic soda treatment.

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  sweet Castel Vetrano olives:

  giant Halchidiki from Greece
  the best seller olives.

  
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  black natural Gaeta olives:

  the black pearl of Italian olives.
  the most suitable olive for cooking.

  
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  green huge Cerignola olives:

  the most beautiful Italian olive
  the biggets Italian olive

  
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  sweet Nocellara del Belice olives:

  green Castel Vetrano olives
  from Sicily

  
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  black oven dried Amphissa olives:

  Castel Madama recipe with
  roasted flavor. From Greece

  
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  green giant aperitif olives:

  giant Halchidiki from Greece
  the most suitable olives for aperitif