The Nocellara del Belice is the only Italian olive among over 550 varieties to receive two D.O.P. certifications, both for oil and table consumption. It is distinguished by its excellent pulp-to-pit ratio and moderate sugar content. The drupe resembles a walnut and can sometimes reach very large sizes, with an intense green color that turns wine-red as it ripens. Its crunchy pulp and slightly sweet-and-sour flavor make it a true queen among table olive cultivars. The olives are first crushed and put in brine, then seasoned with olive oil, Sicilian oregano, spices, and chili, becoming a ready-to-use dish ideal as an appetizer.