Crushed olives Calabrese style
Crushed olives Calabrese style
Olives processed according to the Calabrian tradition, seasoned with the natural aromas of the earth, pitted and crushed by hand according to the peasant tradition. We offer them in a convenient jar of 314 ml. ideal as an aperitif, to dress salads, as a side dish or combined with platters of cold cuts and cheeses. connoted by pleasant aromas and a spicy not too bright.
Ingredients: hand pitted green olives, chilli pepper, parsley, garlic, flavourings, olive oil.
suggestions: olives, besides being an excellent base for an aperitif, can become a real ingredient for cooking fish, meat, pasta dishes or vegetable or cereal salads. Not all are the same, however: each dish corresponds to a specific type of olive, in brine or in oil, sweeter or tastier. Pantelleria Salad: For this quick and easy-to-make salad you will need tasty black olives. Boil 3 potatoes and cut them into slices. In a bowl combine the potatoes, the sliced salad tomatoes, a red Tropea onion, a few basil leaves, the chopped olives, a tablespoon of desalted capers and 4 drained mackerel fillets. Dress everything with extra virgin olive oil, oregano and salt. Spaghetti with tomatoes, olives and golden breadcrumbs: A traditional Sicilian dish, made with cherry tomatoes and the addition of breadcrumbs that are browned with a little oil and a clove of garlic. Start by sautéing the tomatoes in oil and garlic, add the pitted and chopped black olives, let them cook for ten minutes and then add the breadcrumbs that you have browned in a little oil and a clove of garlic. Cook the spaghetti in plenty of salted water and just before they are cooked, drain them and put them in the pot with the tomatoes and finish cooking them together with the sauce. Serve with chopped basil. Escarole and black olives focaccia : This focaccia is part of the southern tradition and can be prepared with 00 flour or, even better, with a wholemeal flour or less refined than 00 flour. Prepare the focaccia in the usual way, mixing 500 g of flour with 10 g of yeast, two tablespoons of extra virgin olive oil, a pinch of salt, 400 ml of water. Let the dough rise overnight. In the meantime, prepare the filling: clean and cut the escarole, fry it in a pan with oil, a clove of garlic and a desalted anchovy fillet. Make sure that all the water left by the salad dries up, add the pitted olives and turn off the heat. Roll out the dough into two discs, one slightly larger than the other, and line a previously oiled baking pan with the latter. Stuff with the escarole filling, close with the other disc of dough and brush the surface with a little oil. Bake at 200° for about twenty minutes and then serve. Ligurian style gilthead bream: pitted olives are essential for this dish. The recipe is also suitable for other types of fish, such as sea bass, dentex or turbot. Place the fish fillet in an oven dish lined with baking paper, add some sliced potatoes, cherry tomatoes cut in half, a few pine nuts, olives and bake at 180° for about 20 minutes. Before serving dress with a drizzle of extra virgin olive oil not too fruity. Spelt salad with aubergines, olives and peppers: A fresh proposal, which can also be made with other cereals, such as barley or quinoa, for those who are intolerant to gluten. It can be prepared in a few minutes and is a tasty and very nutritious dish. Boil the spelt in plenty of salted water, drain it and rinse it under cold water. Separately, in a saucepan, brown the garlic in three tablespoons of oil, add the eggplant and bell pepper cut into pieces and cook until the vegetables are wilted. At this point, add the almonds cut into slivers and olives, green or black, as you prefer, the important thing is that they are sweet and not sour. Adjust the salt, garnish with lots of basil leaves and add the vegetables to the spelt. Serve the salad warm or cold.