These olives are Nocellara del Belice.
In the states they are also known as Castelvetrano olives.
Grown in the Valle del Belice in Sicily near the town of Castelvetrano, they are not the olives we press our oil from but their size and flavor make a wonderful table olive.
Unlike most Castelvetrano olives you find in the states, they are NOT cured in lye (caustic soda), but are cured in a simple brine. Notice the slit cut into each olive. This allows the brine to penetrate the olive and shortens the curing process to 4-5 weeks. Of course they are non-pitted.
We vacuum packed them with brine in 250 gram bags. Four bags together make 1 kilogram. Shipping included. Buy 2 kilos (8 bags) for the best value.
They are organically produced, have a natural green color and a firm, meaty texture.