The cultivation of olive trees dates back to antiquity and, in the history of civilizations, has always held enormous importance.
The cultivars now widely spread in the countries bordering the Mediterranean differ in flavor, size and color of the fruit. The cultivation of the olive tree is about 98.10% in the Mediterranean area and in our country there are 538 varieties, about 42% of the world heritage.
The cultivars of the Freschissimi Madama Oliva Line olives are characterized by careful processing while maintaining fruity, distinct and qualifying flavors.
The olives are not subjected to conservation treatments that alter their organoleptic characteristics, thus maintaining the colors, smells and flavors of the freshly picked fruits and a lower salinity level than the others. In particular, to savor the exclusive goodness and naturalness of these olives, we recommend tasting them in combination with aperitifs, appetizers, cold dishes, side dishes and salads.
The Freschissimi Madama Oliva Line is made up of Italian and Greek olives, fresh, natural, green, black, large, giant, sweet, seasoned, pitted, with a fleshy and crunchy pulp. 17 types of products also enriched with selected herbs, spices and vegetables.
Among the Italian olives of the Freschissimi Line there are for Liguria the renowned Taggiasca olive, for Abruzzo and central Italy the famous Leccino, for Lazio the unmistakable Itrana, for Puglia the giant black olive Bella di Puglia and for Sicily the precious Nocellara Etnea and Castelvetrano olives.
The Greek olives that make up this line are the giant green sweets of the Chalkidiki peninsula and the typical and exquisite olives of the Peloponnese.