Description
Fresh Sicilian Black Olives for Brining or Dry Salt Curing
Main features
- Origin: Sicily (Siracusa) – locally grown and farm-owned
- Color: fully ripe black (late harvest)
- Size: 1 kg package (other quantities available upon request)
- Condition: raw and untreated – ready to be prepared at home for brining or other preservation methods
- Method: hand-picked, artisan selection
- Recommended storage: process within a few days of delivery before consumption
Why Choose Our Fresh Sicilian Black Olives?
✔ 100% local and natural
✔ Ready for artisan brining or dry salt curing
✔ Perfect for traditional Sicilian recipes
✔ No chemical treatments – just olives, the old-fashioned way
✔ Supports local and organic agriculture
How to Store Them
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Keep in a cool place until processing
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Wash and treat according to your chosen recipe (e.g., 10 days in water, then brine)
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After preparation, store in a glass jar covered with liquid (water/salt solution)
Seasonality
➡️ Harvest period: October – December
➡️ Availability: seasonal and limited, unless pre-ordered
Frequently Asked Questions
How do you make black olives in brine?
Soak the olives in water (changing the water daily) for 7–10 days, then store them in a brine solution of water and salt (8–10%) with herbs or spices to taste.
Can I use these olives for dry salt curing?
Yes, they are also perfect for dry curing using coarse salt only.
How long do black olives last once brined?
If properly stored, they can last 8–12 months. It is important to use sterilized jars and keep them in a cool place.
What is the difference between green and black olives for brining?
Black olives are more mature fruits, making them more flavorful and softer after processing.
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