Ascolana del Piceno Pdo in Brine

ASCOLANA DEL PICENO PDO IN BRINE

The high quality of the Ascolana Tenera del Piceno PDO is renowned since the Ancient Roman Empire. The flesh is firm and tender and the edible part is easily separable from the stone, characteristics that in-crease its value.
Our olives are harvested by hand without using mechanical machines, in order to avoid skin and flesh marking and they are processed sameday.
This olive is greatly sought after and it is highly valued by great chefs, because it is good for being meat-stuffed and fried, becoming the well-known “Oliva all’Ascolana”.

In 2005, the Ascolana Tenera olive has been awarded the PDO label – that means that producers have to accept and comply strict rules. The production of PDO is subject to ongoing verifications on each step from production to processing by ASSAM, a certifying body designated by the Ministry for Agricultural, Food and Forestry Policies in our region.
In the brine are traditionally added wild fennel and salt, in an 8% concentration, in order to ensure the olives’ preservation for more than one year.
Before being consumed, it is possible to desalt the olives soaking them in fresh water for a while according to the salinity preferred.

IN BRINE

INGREDIENTS: OLIVES, WATER, CERVIA’s SALT, FENNEL, CITRIC ACID E330

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