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A favorite to all who’ve eaten them, these tasty little morsels are beautifully meaty and buttery with a light brininess. They are native to an area of Sicily called Valle del Belice and named for the small town off the coast in this area, Castelvetrano. The olive varietal, Nocellara del Belice, are used for olive oil as well as for eating. Great for salads, crudos, or on their own as a bar snack!