The cultivation of the olive tree dates back to antiquity and in the history of civilizations has always been of great importance.
The varieties spread throughout around the Mediterranean basin differ in olive flavor, size and colour. Globally, about 98.10% of olives are cultivated in the Mediterranean area and in
Italy alone there are 538 varieties that make up approximately 42% of the world’s heritage.
The olive varieties in the Madama Oliva Fresh line are distinguished by careful processing that fully preserves their quality and distinctive fruity flavour.
The olives do not undergo any treatment that might alter their organoleptic properties. So they retain all the colours, aromas and flavours of the freshly harvested fruit and have a lower
salt content than others. To enjoy the exclusive goodness and naturalness of these olives, we recommend pairing them with aperitifs, appetizers, cold dishes, side dishes and salads.
The Madame Oliva Fresh line is made up of 17 distinctive Italian and Greek olives. The line also features our new Gourmet line of olives paired with selected herbs, spices, vegetables and cheeses.
Among the Italian olives in the Fresh line is the famous Taggiasca, from Liguria, the renowned Leccino, from Abruzzo and Central Italy, the unmistakable Itrana, from Lazio, the giant black olive Bella di Puglia, from Apulia, and the prized Nocellara Etnea and Castelvetrano olives, from Sicily.
The Greek olives in this line are the sweet green giant Chalkidiki Peninsula olives and typical, exquisite Peloponnese olives.
17 product varieties
fresh taste crisp flesh
ideal for aperitifs, appetizers and salads
The cultivation of the olive tree dates back to antiquity and in the history of civilizations has always been of great importance.
The varieties spread throughout around the Mediterranean basin differ in olive flavor, size and colour. Globally, about 98.10% of olives are cultivated in the Mediterranean area and in
Italy alone there are 538 varieties that make up approximately 42% of the world’s heritage.
The olive varieties in the Madama Oliva Fresh line are distinguished by careful processing that fully preserves their quality and distinctive fruity flavour.
The olives do not undergo any treatment that might alter their organoleptic properties. So they retain all the colours, aromas and flavours of the freshly harvested fruit and have a lower
salt content than others. To enjoy the exclusive goodness and naturalness of these olives, we recommend pairing them with aperitifs, appetizers, cold dishes, side dishes and salads.
The Madame Oliva Fresh line is made up of 17 distinctive Italian and Greek olives. The line also features our new Gourmet line of olives paired with selected herbs, spices, vegetables and cheeses.
Among the Italian olives in the Fresh line is the famous Taggiasca, from Liguria, the renowned Leccino, from Abruzzo and Central Italy, the unmistakable Itrana, from Lazio, the giant black olive Bella di Puglia, from Apulia, and the prized Nocellara Etnea and Castelvetrano olives, from Sicily.
The Greek olives in this line are the sweet green giant Chalkidiki Peninsula olives and typical, exquisite Peloponnese olives.
Look at the Gamma
Gourmet New Line
Pitted Peloponnese Olives with Feta PDO cheese and gherkins.
Four recipes of fresh olives with other ingredients such as vegetables, cheese, herbs and spices, already seasoned and ready to taste. Ideal as a unique dish to serve as an aperitif, as a side dish or to enrich a salad.
Sweet pitted Castelvetrano olives with shelled lupini beans and Calabrian chilli.
Pitted Leccino Olives with dried tomatoes and olive paste with anchovies and capers.
Taggiasca Olives with herbs of Provence.
Gourmet New Line
Four recipes of fresh olives with other ingredients such as vegetables, cheese, herbs and spices, already seasoned and ready to taste. Ideal as a unique dish to serve as an aperitif, as a side dish or to enrich a salad
Pitted Peloponnese Olives with Feta PDO cheese and gherkins.
Sweet pitted Castelvetrano olives with shelled lupins and Calabrian chilli.
Pitted Leccino Olives with dried tomatoes and olive paste with anchovies and capers.
Taggiasca Olives with herbs of Provence.
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