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SERVING SUGGESTIONS
Black Olives in brine are prepared following the traditional ligurian recipe that makes them perfect for cooking and irresistible as an aperitif.
Stoned Black Olives: to be simply added to pasta, or for making soft savoury cakes, to garnish an omelette or to accompany a roasted chicken.
Store in a cool dry place. Keep away from light and heat sources. After opening cover the product with a thin layer of olive oil, refrigerate at +4° C.
CHARACTERISTICS
Black Olives in brine have the fragrance of thyme, rosemary and laurel. They are small with a firm and rich pulp compared to the stone and they have a thin peel. The flavour is full, slightly bitter, delicate and appetizing.
Stoned Black Olives: these black Taggiasca olives, from the province of Imperia, have been selected for their softness and delicate taste. Marinated in brine following the traditional recipe, the olives are stoned then covered with our Carli Extra Virgin Olive Oil, which guarantees perfect conservation, even after the pot has been opened.
Very easy to use, they will enhance your salads, appetizers and pizzas with a delicious Mediterranean flavour.
INGREDIENTS
Black Olives in brine: black olives in brine (water, salt, natural flavours). Acidity corrector: lactic acid.
Stoned Black Olives: stoned olives 53%, Carli extra virgin Olive Oil 39%, salt, natural flavours. Acidity corrector: lactic acid. The destoning process is completely automatic, nevertheless pieces of kernels or fragments may be found.
Black Olives in brine are prepared following the traditional ligurian recipe that makes them perfect for cooking and irresistible as an aperitif.
Stoned Black Olives: to be simply added to pasta, or for making soft savoury cakes, to garnish an omelette or to accompany a roasted chicken.
Store in a cool dry place. Keep away from light and heat sources. After opening cover the product with a thin layer of olive oil, refrigerate at +4° C.
CHARACTERISTICS
Black Olives in brine have the fragrance of thyme, rosemary and laurel. They are small with a firm and rich pulp compared to the stone and they have a thin peel. The flavour is full, slightly bitter, delicate and appetizing.
Stoned Black Olives: these black Taggiasca olives, from the province of Imperia, have been selected for their softness and delicate taste. Marinated in brine following the traditional recipe, the olives are stoned then covered with our Carli Extra Virgin Olive Oil, which guarantees perfect conservation, even after the pot has been opened.
Very easy to use, they will enhance your salads, appetizers and pizzas with a delicious Mediterranean flavour.
INGREDIENTS
Black Olives in brine: black olives in brine (water, salt, natural flavours). Acidity corrector: lactic acid.
Stoned Black Olives: stoned olives 53%, Carli extra virgin Olive Oil 39%, salt, natural flavours. Acidity corrector: lactic acid. The destoning process is completely automatic, nevertheless pieces of kernels or fragments may be found.
