Name: ORGANIC OLIVES TO BE MADE IN BRINE
SKU: 11769
Availability: OutOfStock
Rating: 4.70 (0 reviews)

ORGANIC OLIVES TO BE MADE IN BRINE

Rated 4.70 out of 5 based on 27 customer ratings

(0 customer reviews)

6,00€

€ / kg

ORIGIN: ITALY-SICILY – SCOLLO COMPANY

VARIETY: NOCELLARA DELL’ETNA AND TONDA IBLEA

The olives produced directly by the Scollo company are 100% organic (go to the certifications section for more info). They are hand-picked and are untreated.

If you are willing and you want to prepare excellent Sicilian olives to make them in brine and keep them during the year for the preparation of aperitifs and appetizers what are you waiting for!?

FEATURES:
– Large fruit about 4-8gr;
– Round ellipsoidal shape;
– Used for the production of green table olives;
– Consistent and crunchy on the palate;
– Fruity flavor;

€ / kg

Out of stock

Description

ORGANIC GREEN OLIVES TO MAKE THEM IN BRINE – PURCHASE ONLINE

Producer: Azienda Scollo Sebastiana – Pedagaggi, Syracuse (Sicily)

Directly from the Scollo Company, these fantastic olives grow on the slopes of Etna, they are without treatments so if you want olives to make them in autumn as a preserves and always have them available during aperitifs or even as appetizers these are just for you!

They are collected in the autumn period by request and sent directly to your home. We guarantee the freshness of the product and authenticity. And if you are nearby and want to collect them yourself, just call us to organize an olive harvest and live a unique 100% Sicilian experience.

SUPER RECOMMENDED RECIPE BY SCOLLO FAMILY “ORGANIC OLIVES TO BE MADE IN BRINE”, HOMEMADE

1. Olives must first be washed and then soaked for a day;
2. Drain the Olives;
3. Put them in a glass bowl;
4. Add garlic; green hot pepper; and lemon slices;
5. Mix everything;
6. Add water and salt (each liter of water 110gr of salt);
7. Add vinegar (for example, for a 5 liter bowl, a glass of white vinegar should be added);
8. The olives must all be soaked in water and salt! in order to soak everything we recommend to put some wild fennel on top;
9. The bowls must be left open for about one night;
10. Close tightly;
11. Wait about 5-6 months before opening the bowl with the olives in brine, we recommend tasting from time to time because they can be ready even earlier.