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Sicilian DOP Nocellara del Belice Olives

Seasoned with hot pepper, local wild oregano and garlic

Pitted Sicilian Green Olives Nocellara del Belice DOP

Academia Barilla's Pitted Sicilian Green Olives are personally selected from the centuries-old trees of the well-known Belice Valley of Sicily. Here, the red soil and warm climate offer the precious and renowned Nocellara del Belice DOP olive variety. Seasoned with hot pepper, local wild oregano and garlic, this traditional Sicilian recipe offers fresh and exceptional Mediterranean flavors.

Characteristics

Aroma: rich and intense aroma of olive pulp, enriched with Mediterranean spices.
Flavor: an intense and fresh fruitiness with traditional Sicilian flavors.
Texture: firm olives with minced herbs and spices.

Serving suggestions

Ideal for Italian aperitivo, for appetizer, pizza, focaccia and pasta.

The recipe: Mackerel salad

Ingredients

Servings 4

4 mackerels, fresh, about 9 oz each
3 ½ oz lettuce
3 ½ oz radicchio
1 ¾ oz raisins
1 ¾ oz pine nuts, roasted
1 sprig parsley
1 sprig chives
6 leaves of mint
Academia Barilla Monti Iblei DOP Extra Virgin Olive Oil to taste
Academia Barilla Natural Sea Salt with Blood Orange Zest to taste
Academia Barilla Balsamic Must of Modena - aged 8 years to taste
3 ½ oz Academia Barilla Pitted Sicilian Nocellara del Belice DOP Green Olives

For Vinegar Court Bouillon

½ lb vinegar
1 carrot
1 onion
1 stalk celery
5 whole peppercorns
1 bay leaf
8 cups water

Preparation

40 minutes preparation

Prepare the court bouillon with all the ingredients mixed together and let it boil for 30 minutes.
In the meantime, gut the mackerel, rinsing it well under running water.

Wash the lettuce and the radicchio; soak the raisins in water.
Slice the Academia Barilla Pitted Sicilian Green Olives in half.

Boil the mackerel in the court bouillon for 10-12 minutes (depending on the size).
Allow to cool.

Fillet and bone it in order to produce 4 fillet pieces from each.
Chop the lettuce and radicchio leaves according to your liking; add chopped parsley, mint and chives and mix.

Dress the salad with Academia Barilla Balsamic Must and Blood Orange Sea Salt and toss.
Drizzle Academia Barilla Monti Iblei D.O.P. Extra Virgin Olive Oil over the top.

Transfer the salad to a plate; add the olives, raisins, pine nuts and the mackerel fillets.

Finish off the dish with Academia Barilla Monti Iblei D.O.P. Extra Virgin Olive Oil and pepper.

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