Cangiante Olive Cultivar Lea in natural brine
The Lea variety is native to the Piceno area but has almost disappeared due to the low productivity and difficulty in managing the plant, however it is an excellent pollinator of the Ascolana Tenera olive.
We pick it up at the end of October when the color is changing from green to pink-purple, hence the iridescent term, we work in brine to natural, selecting the lactic bacteria that spontaneously ferment and deamarize the olive that in about 6-8 months is ready to taste.
The flesh is firm and fleshy and the slightly bitter taste makes it perfect both as an aperitif olive and as a cooking olive in traditional Piceno recipes such as: the rabbit in the pan or the winter salad of apples, fennel and orange.
Ingredients: olives, water, Cervia salt and fennel
Nutritional table average values per 100 gr of product
Energy 108 Kcal - 452 kj
Fats 11 g of which saturates 1 g
Carbohydrates 1 g of which sugars 1 g
Protein 12 g
Salt 8 g
Producers, processors and packers of Oliva Ascolana del Piceno PDO in brine and monocultivar EVO oil from Ascolana tender.
The choice of producing soft Ascolan olives is clearly linked to the love for the territory and for the products of the land that make it famous.
Azienda agricola
GREGORI STEFANO
Contrada Lugugnano, 26
63068 Montalto delle Marche (AP)
Tel. (+39) 335 5430046
