Olive Italiane , al NATURALE, preparate e condite come una volta ...

La linea è composta da cinque referenze, gustosamente speziate nello scrupoloso rispetto delle ricette tipiche regionali. Le ricette sono state raccolte tra clienti e fornitori di diverse regioni d’Italia, laddove le olive vengono consumate secondo le più antiche ricette popolari.
Ogni referenza è realizzata con cultivars italiani tra cui la Nocellara del Belice, la verde S.Agostino, il Leccino e le nobili olive nere di Gaeta.
Le olive scelte provengono da Oliveti Italiani, sono deamarizzate e stagionate, per almeno otto mesi, solamente in acqua e sale...
Al naturale, come una volta.

The Italian natural olives are of a significant importance in our food project.
To enhance the value of our Italian olives, we have created a range of olive salads either as
side dish or antipasto or pasta dressing.

The salads consist of slightly spiced olives tossed in oil, drawing inspiration from old Italian regional recipes.

Our Italian cultivars, like Nocellara del Belice, S. Agostino, Leccino and Gaeta are only matured in water and salt, according to the traditional processing method we call “al naturale”. Green olives, in fact, are usually treated with caustic soda (sodium hydroxide), so to speed up the maturation process and get to a bright green color. That’s the reason why Ficacci green olives without caustic soda (sodium hydroxide) are darker color but have
an amazing taste.

Our black olives, are even not treated with gluconate ferrous, a chemical additive used to give olives an uniform and intense color after the caustic soda treatment.
This continuously changing range is at the moment composed by 7 different salads packed in a “Take Away” tray of 150g or transparent 1kg pouch, for either the deli-counter and food service use.

Packs are shelf stable for 12 months.