These large green olives, typical of Sicily, are fleshy and juicy and their flesh is firm. It is a unique olive of the fertile soil of the Etna region on which it develops. It is known for its intense flavor enhanced here by specially adapted preservation. You can consume it in antipasti as an aperitif or in ingredients in traditional recipes of olive cake or bruschette with a touch of lemon.
Pairing suggestions:
Charcuterie and cheese board, Sicilian caponata, grilled octopus salad, lemon-infused bruschetta, focaccia with olives and rosemary, Mediterranean seafood stew, citrus-marinated anchovies, lamb tagine with olives, fresh ricotta and olive crostini.
