TABLE

OLIVES

data sheet

Hand-harvested and processed according to the old recipes of Sicilian tradition, the table olives product line presents three different qualities: Leccino di Peranzana, Bella di Cerignola and Nocellara. Washed with running water, olives are kept submerged in brine with thyme and laurel for months, then are processed and stored in various formats. Delights of the land and firm in flesh, particularly appreciated for their rich taste in the whole Mediterranean area, perfect for a snack, aperitifs or as appetizers, but also suitable for the preparation of salads or sauces, to flavor your first courses or to prepare meat or fish second courses.

  • olive da mensa - leccino e peranzana
  • olive da mensa - leccino e peranzana

Caratteristics

Olive variety: Leccino
Product description: Spherical olives, slightly flat on the poles
Type of harvest: Tratidional method that keeps its taste and its organoleptic properties unaltered
Use: Marinating is best suited for this variety, thanks to their delicate taste and small size. They can be used to season both pasta dishes and main courses
Olive variety: Peranzana
Product description: Elongated olive, round near the stalk
Type of harvest: Tratidional method that keeps its taste and its organoleptic properties unaltered
Use: They are best suited for appetizers with marinated/stuffed olives, starters, salads, as seasoning for pasta dishes and main courses, especially roasted meat and fish
Olive variety: Bella di Cerignola
Product description: Large size olives, up to 18gr, elongated,round near the stalk
Type of harvest: Tratidional method that keeps its taste and its organoleptic properties unaltered
Use: They are best suited for appetizers and to pair cheese
Olive variety: Nocellara del Belice
Product description: Round olive, slightly flat on the poles
Type of harvest: Tratidional method that keeps its taste and its organoleptic properties unaltered
Use: They are best suited for appetizers with marinated/stuffed olives, starters, salads, as seasoning for pasta dishes and main courses, especially roasted meat and fish
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