Olives in brine - 250 g package

The olives in brine of the "Nera di Gonnos" cultivar are produced making use of a simple long-standing recipe: water and salt, the very two ingredients employed. The olives are left in brine steeping for a long period of time, around eight/nine months, until the fruits are completely ripe.

Why is it special?

The olives in brine are realized employing an ancient and natural technique, obtained steeping the local olives of the "Nera di Gonnos" cultivar, which derives its etymology from the territory of Gonnosfanadiga, whose district is one of the areas of Sardinia with the greatest concentration of this variety. From ancient times, this cultivar, distinguished by such outstanding properties, an unvarying grading and with an elevated pulp/stone ratio, is used for preparing the typical "olive confettate" (olives kept in brine in a little vase or jar) according to a simple and natural recipe handed down from father to son.

• Handmade product typical of Gonnosfanadiga and Medio Campidano area, in Sardinia
• Olives at the right stage of ripeness, hand-picked and selected straight from the tree, then brined
• Manufactured solely by way of 100% Italian ingredients

Suggested uses:

This olives in brine are perfect for flavouring your recipes or salads; as finger food for your aperitif; garnished with oil and seasonings to be served as a starter besides cured meats and cheeses, otherwise they can be served to your table au naturel, as an appetizer.

The closed package can be stored in a cold place; once opened, please store in a fridge, making sure to pour all the content of the envelope (including water) in a container.