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:
Antipasti platter with green olives, cheese, and cured meats, olive cake, olive bread, green olive bruschetta, Mediterranean pasta, green olive pizza topping.
