Challenge:
Olive Bars

• Safety (COVID-19 ALERT)
  Studies confirm the disease spreads with droplets released by nose and mouth. Transmission is possible only through direct contact with the surfaces where the droplets land.
• Store Footprint
  Valuable retail space missed for cross-merchandising.
• Labor
  Deli managers waste time and money to setup, refresh and take down.

Le olive Italiane sono un punto fondamentale del nostro progetto. I nostri cultivar Italiani, come la Nocellara del Belice, S.Agostino, Nocellara Etnea, Leccino, Cerignola, Taggiasca e Gaeta sono maturati solamente in acqua e sale. Solitaemnte le olive verdi sono trattate cpn la soda caustica in modo da accelerare il processo di maturazione e arrivare a un colore verde brillante. Le olive verdi di ficacci ... Continua a leggere


The Italian natural olives are of a significant importance in our food project. Our Italian cultivars, like Nocellara del Belice, S.Agostino, Nocellara Etnea, Leccino, Cerignola, Taggiasca and, Gaeta are only matured in water and salt, according to the traditional processing method we call“al naturale”. Green olives, in fact, are usually treated with caustic soda (sodium hydroxide), so to speed up the maturation process and get to a bright green color. That’s the reason why Ficacci green olives without ... Keep following