Who needs emeralds when you can have Nocellara del Belice olives? On Day 3 of Savoring Sicily (our Sept. 22 – Oct. 4, small-group tour), we’ll have lunch at this working olive farm, where you’ll be surrounded by the Centonze family jewels. But, not only lunch. We’ll also have the benefit of the owner taking us into the orchard to explain what’s involved in growing olives for eating and olives for making olive oil. After our tasting of their DOP designated green gold dipped in Castelvetrano’s world-renowned black bread, made from the Slow Food designated grain tumminia, you’ll have a lot to brag about at your next cocktail party.
Contact me at AllisonScola@ExperienceSicily.com to secure your page in our little black book titled Savoring Sicily.
