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
Olive Verdi metodo Sivigliano
Ideali per l’aperitivo, ma anche per arricchire insalate e ricette golose.
Olive Verdi metodo Castelvetrano
Eccellenti per l’aperitivo, ideali per chi ama sapori delicati e semplici
Olive Verdi al Naturale
Ideali per arricchire insalate o antipasti rustici
Olive Nere al Naturale
Per aperitivi gustosi a base di salumi e formaggi e guarnire tartine e antipasti
Olive Nere al Forno: I Passuluna
Per arricchire aperitivi, antipasti o insalate, sughi prelibati o secondi saporiti.
