GREEN OLIVES IN BRINE

ORIGIN: ITALY-SICILY

CULTIVAR: TONDA IBLEA – NOCELLARA ETNEA

PECULIARITY: When preserved in brine (water and salt) they are excellent to be enjoyed from Sicily to your home, to be eaten as they are or desalted and then seasoned as you prefer. The olives are harvested by hand, using a traditional Sicilian method.

FEATURES OF THE CULTIVAR (NOCELLARA DELL’ETNA – TONDA IBLEA):
They have a round shape and an intense green color, with soft and dense pulp that gives a typical fruity but at the same time delicate flavor.

These table olives are mainly characterized by the following features:

• rich in dietary fiber with high digestibility;
• they prevent the onset of colon cancer
• they contain polyphenols substances with antioxidant properties that counteract cellular aging;
• good supply of mineral substances, in particular calcium and magnesium.

PROCEDURE TO CLEAN THE OLIVES IN BRINE:

1. Remove the olives from the brine (water and salt) and put the olives in water for about 20 minutes;
2. Drain the olives and soak them again in (clean) water for 20 min;
3. Repeat this for about 2-3 times, tasting the product until you are satisfied.