Olives, peppers and pesto in practical transparent glass containers to preserve their quality and conservation
The Madama Oliva vases line was created to take advantage of all the advantages of this material: it promotes the safety, healthiness and shelf life of the fruit, it is of natural origin, it preserves the flavor, texture, color and aroma of food.
The 190 g jars g contain the sweet green olives of Castelvetrano (Sicily) and Cerignola (Puglia), the Itrana, defined as the black pearl of Lazio, the appetizer of mixed pitted olives and the delicious red chillies of Calabria.
The Gourmet line in 120 g jars is composed of Sicilian noble green olives from Castelvetrano and Apulian from Cerignola, mixed pitted olives, Gaeta PDO olives, defined as black gold of lower Lazio, and the renowned Taggiasca olives from Liguria.
The crushed in 190 g jars contain, in addition to the crushed of our first choice olives, also crushed of first quality vegetables such as mushrooms, anchovies, capers, artichokes, aubergines and pesto with basil Genoese PDO .
Pestato di olives is used as a condiment for pasta dishes by pouring it directly onto freshly drained pasta or "skipping" it in a pan together with the cooking water.
Furthermore, to prepare aperitifs or appetizers we recommend spreading the pesto on canapés, bruschetta or snacks.
Castelvetrano sweet green olives or Cerignola , black olives from Lazio , olive appetizer mixed pitted or red chillies from Calabria
in elegant glass jars with silver stoppers.
Castelvetrano Green Olives in Brine
Green Olives of Cerignola in Brine
Black Olives Itrana of Lazio
Appetizer of Olives
Gourmet Line Line
Gourmet line made from green olives, black olives and mix of olives with peppers and garlic in small glass jars.
Castelvetrano Green Olives
Cerignola Green Olives
Pitted Mix Olives
GAETA PDO Olives
Taggiasca in Oil Olives
Pesto line in Jars
Pesto line made from olives, vegetables and other ingredients, an excellent product to spread on canapes, bruschetta or to be used as a dressing for first and second courses.