It is possible to remove the bitter flavour of the Ascolana del Piceno PDO olive curing olives in natural brine, the oldest preservation method.
The olives are soaked in salted water and indigenous lactic bacteria trigger the fermentation that lasts for two years. During these two years of fermentation, the lactic bacteria consume the oleuropein, the bitter substance of olives. This is a process that gives to olives an unmistakable and decided taste.
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