Oliva Cangiante Lea

LEA CULTIVAR CANGIANTE OLIVE

The Lea is an indigenous variety of the Piceno area and it has almost disappeared because of its own low productivity and the difficulties related to the management of the tree, however, it is a good pollinator of the Ascolana Tenera.

We harvest it at the end of October, when its colour is changing from green to pinkviolet; that’s why this kind of olive is called “cangiante” (turning-colour).
We soak olives in natural brine, selecting the lactic bacteria that spontaneously ferment and remove the bitter flavour of the olive, which will be ready to be eaten after about 6-8 months.
The firm and meaty pulp and the slightly bitter flavour make it perfect both as appetizer olive and as ingredient of Piceno’s traditional recipes such as: sautéed rabbit and winter salad with apples, fennels and oranges.

IN NATURAL BRINE

INGREDIENTS: OLIVES, WATER, CERVIA’S SALT, FENNEL

OUR JARS ARE AVAILABLE IN THIS SIZES:



STORE IN A COOL AND DRY PLACE, AWAY FROM DIRECT LIGHT AND HEAT SOURCES

NUTRITION FACTS

AMOUNT PER 100 GR.

ENERGY

108 Kcal - 452 kj

TOTAL FAT

SATURATED

11 g

1 g

CARBOHYDRATE

SUGARS

1 g

1 g

PROTEIN

12 g

SALT

8 g