Eating olives are usually different varieties than those grown for oil production with the exception of the delightful Ligurian Taggiasca olive which we include in our range.
The traditional method for preserving the fresh olives is firstly to soak them in water for 10 days, changing the water every day. The olives are then stored in brine. It is important that the brine is not too salty so in Italian homes it is tested with an egg to make sure there is the right proportion of salt to water: when the egg starts to float, the proportion is correct.
Italians are also fond of the black varieties that are baked in the oven to give a stronger flavour. These are the type used in our marinade with fennel seeds and sun-dried tomatoes.
Our range of antipasti includes fabulous artichoke hearts, aubergines and semi-dried tomatoes in oil but our favourite has to be the cipolline in agrodolce: these little onions are pickled in sweet balsamic vinegar and then preserved in a balsamic vinegar and oil marinade. Fundamentally a pickled onion, they are about one million times nicer.
Go to our olives and antipasti section |
