Green Olive "Ascolane del Piceno Dop"
Green Olive "Ascolane del Piceno DOP" are a real and authentic delicacy of the Marche. From this wonderful fruit come high quality products, but green olives Ascolane are delicious even eaten simply au natural. A perfect appetizer or aperitif has to include them, their rich flavour and fruity not fail to impress and satisfy even the most refined and demanding palate and everyone, absolutely everyone, will not want to give it up.
Type: Green Olive "Ascolane del Piceno Dop"
Producer: Oleificio Silvestri Rosina
Made in: Marche (Italia)
Net Weight: 350 g
Recipe by Tasting Marche: Fusilli with two types of olives
The Tenera Ascolana olive is the queen of green table olives and a heritage of the Marche Region. The crop has its spreading area around the province of Ascoli Piceno, it is a rather long-lived plant and its fruit can be preserved in brine. At the time of Emperor Nerone during the journeys made by the Romans to take salt from the Adriatic sea, they itransported the Tenera Ascolana olives in larghe terracotta jars filled with sea water. The brine was born from this experience.
Oleificio Silvestri Rosina srl. Via Schiavoni 3. Spinetoli (AP). Oleificio Silvestri Rosina is located in a lush valley where the oil has always been the pride of the peasant culture. It is a family business producing extra virgin olive oil for over seventy years. The love for the tradition and authenticity of the products led the founders, Franco Albertini and Rosina Silvestri, to attain great success and a growing demand for their products. With the passing of years, children and grandchildren began their career in the company, bringing a great contribution to the further development of production.
Olives, water, salt. Nutritional values for 100 gr: Energy kcal 145, Kj 595; Fats 14,6 g. of which satured fatty acids 3,3 g.; Carbohydrates 0,0 g. of which sugars 0,0 g. Dietary fiber 4,0 g. Proteins 1,3 g. Salt 3,35 g.
General Information: Black olives are ideal as an aperitif, excellent to create delicious focacce, pizzas or salads. Also delicious in tomato sauce or baked fish. How to eat: Open the can and drain only the desired amount of olives making sure that those left in the jar are thoroughly covered by oil, for perfect preservation. Store in a dry place away from light and heat sources.