The Ascolana del Piceno PDO olive can also be brined to the natural one: this is the most ancient method of conservation.
The olives are immersed in water and salt and the native lactic bacteria trigger a fermentation that lasts for two years. During these two years of fermentation, the lactic bacteria consume the oleorupein, the bitter substance of the olives, giving a strong and unmistakable flavor.
The olive remains bitter and persistent, but this production process enhances its crunchiness, a unique feature of the Ascolana Tenera variety.
At sight, the olive presents itself with whitish natural waxes that protect the fruit, for this reason the ancient Romans who supplied themselves with food in our territories called it: Oliva bianca del Piceno.
Nutritional table average values per 100 gr of product
Energy 108 Kcal - 452 kj
Fat 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
