The Leccino are originally from central Italy and date back to the Middle Ages. Today they are widespread throughout the Peninsula. They are elliptical olives with a delicate taste. Madama Oliva, treasuring its historical experience and combining tradition and technology, enhances the characteristics of these dark red-brown fruits, enhancing their rich aromatic bouquet.
Cream of Lentil soup with squid and Leccino Olives
Cook the lentils in a steel or crock pan with a little water (2-3 times the volume of the lentils) with the aromatic herbs, covered and on low heat. From boiling, it can take 30-40 minutes for cooking depending on the size.
Once the lentils are cooked, drain and put them in a mixer and finely blend them until you reach the desired density. After washing and cleaning the green beans, cook them in salted water. Wash the squid and after draining them cut them in half. Sauté them in a non-stick frying pan with a drizzle of oil.
Place the cream of lentils in the bottom of a shallow dish; add the squid, the olives and the green beans. Finish with a drizzle of oil and a pinch of fresh ground pepper.