Crushed Nocellara Etnea green olives in brine – Secrets of Sicily

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€4,90
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€4,90
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Only olives, salt and tradition Our Nocellara variety olives are harvested, crushed and naturally preserved in water...
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How Nocellara green olives in brine are produced

The properties of Nocellara Etnea green olives

The origin and quality of ingredients and processing

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Frequently asked questions about Peasant-style olives Secrets of Sicily

How are whole Nocellara green olives in brine eaten?

We recommend consuming whole Nocellara green olives in brine as they are, without further processing. The intense and spicy flavor of the olives, due to the maturation in brine, makes them special. They can be placed on a cheese and cured meat platter, accompanied by gourmet bruschetta or pitted and inserted into vegetable or pasta salads. If they appear excessively salty on the palate, they can be rinsed briefly under fresh running water.

How are whole Nocellara green olives in brine seasoned?

A typical Sicilian recipe also includes an alternative use of green olives in brine: they are rinsed under running water, pitted and left to dry for a few hours. Then they are seasoned in a bowl with sliced ​​carrots, chopped celery, crushed garlic cloves, mint leaves, chopped chilli pepper, red wine vinegar and plenty of extra virgin olive oil. They are left to rest for a day, stirring often and consumed as an appetizer.

What is brine used for?

Brine is a solution of water and salt that was used in ancient times to preserve food for a long time when refrigerators did not exist. This type of preservation also brings advantages from a nutritional point of view because the brine initiates a sort of natural fermentation in foods, in this case olives. This fermentation makes them juicy, tasty and easier to digest.

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