290 Archivi - L'Olivicola

CELLINA olives in brine

lolivicola — Mon, 24 Jan 2022 15:16:50 +0000

The natural black-brilliant “Cellina di Nardò” olives preserve the intense and persistent flavor, excellent for filling “pucce” and “pizzi” (typical traditional baked products).

Ingredients: Cellina olives, water, salt, lactic acid.

L'articolo CELLINA olives in brine proviene da L'Olivicola.

LECCINO olives in brine

lolivicola — Mon, 24 Jan 2022 15:16:49 +0000

The very tasty black-rosé Leccino olives are naturally preserved to preserve the light flavor. From their milling an oil with a light but strong taste is extracted, finally they are ideal for aperitifs, to highlight pizzas and focaccias, flavor fish and meat dishes and enrich sauces and salads.

Ingredients: Leccino olives, water, salt, acidity regulator (lactic acid E270).

L'articolo LECCINO olives in brine proviene da L'Olivicola.

Dry tomatoes

lolivicola — Mon, 24 Jan 2022 15:45:10 +0000

Dried tomatoes in oil bring the warmth of the Salento summer to the table. They are picked quite ripe and slowly dried in the sun for about a week on wooden frames covered with salt. Once processed they are prepared in jars with olive oil to preserve their taste. They are ideal for first courses and creative salads, excellent on the typical Salento friselle or on gourmet pizzas.

Ingredients: dried tomatoes, sunflower oil, lemon juice, white alcohol vinegar, fresh mint, capers, fennel seeds, garlic, salt.

L'articolo Dry tomatoes proviene da L'Olivicola.

Whole champignon mushrooms

lolivicola — Mon, 24 Jan 2022 15:45:07 +0000

With a delicate flavor, whole champignon mushrooms in oil are the ideal side dish for meat main courses.

Ingredients: champignon mushrooms, sunflower oil, wine vinegar, salt, citric acid, ascorbic acid.

L'articolo Whole champignon mushrooms proviene da L'Olivicola.