A traditional recipe of our territory, the olives still green from the beginning of October, are picked manually and carefully selected before being washed and crushed so that the two halves remain partly attached and it is possible to extract the core.
The deamarization phase takes place with repeated washes in water for 6 – 8 days. Then it is passed to the salting and to the seasoning of the olives with dehydrated garlic and chili pepper and then to a delicate centrifugation of the olives to extract the excess water and to guarantee its conservation in extra virgin olive oil.
Ingredients: crushed crushed green olives cv. Carolea, extra virgin olive oil, salt, garlic, chilli pepper.
Ideal as an appetizer or in the kitchen for the preparation of many recipes.