The  olives are one of the symbolic foods of the Mediterranean diet, due to their properties and their very characteristic flavor. Table olives, green or black,  they can be brought to the table as appetizers or used for salads, first courses, rice, pates, sauces, bread or together with other ingredients in meat and fish fillings.  

Terradoru olives belong to the Etna "nocellara" table variety, are processed in brine and preserved in oil, seasoned with spices and aromas that enhance the taste.  

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