Think of a land close to the sea, pampered by the sun, sweet and generous. It is in such a place that Nocellara del Belice was born, in that green strip of land in the province of Trapani, a few kilometers from the sea, where the temples of Selinunte have protected it for more than 2600 years. With a firm and fleshy pulp, which easily detaches from the stone, it is an olive that preserves intact the fragrance and scents of the earth on which it is born, resulting in a sweet, delicate and full-bodied result.
Ricotta cheese cream with Nocellara del Belice Olives
Pass the ricotta through a sieve in order to make it softer and creamy. Mix it in a bowl with the icing sugar.
Make quenelles and place them in the centre of the serving dish. Toast the slices of bread and place them next to the quenelles of ricotta.
Spread the cranberries and the black Nocellara del Belice Olives around the plate and finish with a few drops of apricot jam.