Project Description
The Aperitif or Cocktail Olives
The fruits are treated with a soda solution for a few hours; then they undergo repeated washing to eliminate the residual soda solution; then they are immersed in brine (solution of water and sea salt) and remain to ferment for 3-4 months, when they are ready for packaging and consumption or for subsequent processing (pitting or slicing).
PACKAGES ON THE MARKET
IDEAL FOR:
The olives processed with the Castelvetrano method are typically the aperitif olives; they are also excellent in salads or to enrich canapés and focaccias.
The pitted ones and in particular the washers are used in bread making to prepare olive bread, pizza, focaccia, etc.
THE CASTELVETRANO METHOD
Whole: Castelvetrano method
The choice for those who want to preserve all the taste of real Sicilian olive.
AVAILABLE IN: Glass Jars, Bucket, Vacuum Bag, Trays, Tins
Pitted: Castelvetrano method
The most widespread conservation method able to effectively preserve a an excellence product
AVAILABLE IN: Glass Jars, Bucket, Vacuum Bag, Trays, Tins
Baked Black Olives: Passuluna
To enrich aperitifs, appetizers or salads, delicious sauces or tasty main courses.
Natural Rosé Olives
For tasty appetizers based on cold cuts and cheeses and garnish canapés and appetizers
Green Olives Castelvetrano method
Excellent for the aperitif, ideal for those who love delicate and simple flavors
Green Olives Sevillian method
Ideal for an aperitif, but also to enrich salads and delicious recipes.
Green Olives in Brine
Ideal for enriching salads or rustic appetizers
