Our shop
Sicilian table olives
Tonda Iblea and Verdese, the cultivars of the Monti Iblei: in brine or dressed.
Two Iblei cultivars, two characters
Our table olives come from two historic cultivars of south-eastern Sicily. Tonda Iblea gives large, fleshy olives with a rich flavour. Verdese gives smaller, crunchy and tasty olives. Both are grown organically.
You can choose two versions: in natural brine, to enjoy the olive in its purest flavour, or dressed with extra virgin olive oil, garlic and herbs, ready for aperitifs, sharing boards or a plate of pasta.
Learn more in the magazine
- Qirat in Ragusa: summer evenings among the olive trees of Tenuta Chiaramonte
A sunset over the Hyblaean hills, a glass of wine, something good to eat and music that starts when the sun goes down. Qirat is the simplest way to experience the estate in summer.
- Sicilian caponata: the original Ragusa recipe, step by step
Fried aubergines, celery, onion, tomato, olives and capers bound by a gentle sweet-and-sour. Caponata the way we make it at the estate, with the right quantities and the three mistakes that ruin it.
- Tonda Iblea, Moresca, Verdese: three Sicilian cultivars compared
Three native olives, three oils with opposite personalities. A practical guide to understanding how flavour changes with the cultivar — and choosing wisely.
Frequently asked questions: Table Olives
What is the difference between olives in brine and dressed olives?+
Olives in brine are preserved in water and salt and keep the natural flavour of the olive. Dressed olives are seasoned with extra virgin olive oil, garlic and herbs and are served as they are.
Tonda Iblea or Verdese?+
It depends on your taste: Tonda Iblea is fleshier with a full flavour, Verdese is crunchier and livelier. Both are excellent for aperitifs and cooking.
How can I use them in the kitchen?+
As well as on their own, they are excellent in caponata, tomato sauces, salads and on pizza. The dressed olives are ready for a sharing board.