Taste and use

That's what makes this Sicilian olive tapenade so special:

• Taste: The tapenade has an intense taste of black "Giarraffa" olives. The reddish-brown to black flesh of this traditional olive has a naturally sweet, slightly salty taste with a hint of bitterness. 
  
• Quality features: This is the less common, old "Giarraffa" olive variety, which was brought to Sicily during the Saracen era around 800 AD. The olive paste is only minimally processed by Valdibella: A little extra virgin olive oil and oregano to refine it, a little apple cider vinegar and lemon juice to preserve it.
  
• Use: The tapenade is suitable as an aperitif classic on a slice of bread or as a dipping sauce, but can also be enjoyed with a plate of pasta.
  

Cultivation and ecology

This is how the olives are grown:

• Cultivation method: Organic farming.
• Producers: The olives come from Franco Failla and Giuseppe Moceri from Castelvetrano, western Sicily. They are both members of the Terramia cooperative, which specializes in processing olives and is a friend of the Valdibella cooperative. Valdibella produces tapenade from the fermented olives. The cooperative uses the "Addio Pizzo" label to declare that it does not pay protection money to criminal organizations.

This is how the price is made up

The producers sell the fresh olives to the cooperative for 1.80 euros per kilogram.

Cultivation & processing CHF 4.16

• Cultivation and harvesting: Franco Failla and Giuseppe Moceri (olives); various members of the Cooperativa Valdibella (olive oil, apple cider vinegar, lemon juice, oregano)
• Processing: Cooperativa Terramia, Cooperativa Valdibella

Transport & logistics CHF 3.40

• Export and logistics: CTM Altromercato
• Fees: Customs
• Quality assurance: SQTS laboratory
• Packaging: Zurich plant
• Shipping: Post

Procurement & distribution CHF 2.78

• Coordination, communication, online market: Crowd Container