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The Crushed Green Olives, under the Oliocentrica brand, are born in the Pontine Hills and are harvested in November. The laboratory that transforms them follows what is the traditional recipe of the Lepini Mountains: dried olives seasoned with extra virgin olive oil, fennel seeds and chilli. You can use them in the aperitif, to garnish meat or fish dishes and enrich salads or grilled vegetables. A suggestion: the olive oil is an integral part of the product; use it for your preparations. -
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Olives crushed in extra virgin olive oil they are produced as required by the recipe of the Palombo family. To prepare them is Stefania Paris, the artist of the transformation laboratory, with her secret ingredient: passion. The plague olives, appetizing and tasty, you can use in the aperitif, to garnish meat or fish dishes and enrich salads or grilled vegetables. A suggestion: the olive oil is an integral part of the product; use it for your preparations. -
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The Itrana olive tree is a very vigorous and rustic plant typical of the Pontine territory, which produces a fruit with an unmistakable taste with a double value, for the production of oil and table olives, one of its peculiarities is the decidedly late ripening: February- March. While the green Itrana is harvested in November, when it begins to ripen, the black is harvested at the end of maturation, around March, and processed as tradition dictates: exclusively with water and sea salt. They have a vinous red color, close to dark black; the scent is that of old must with lacto-acetic hints. The taste is slightly bitter and savory. Ideal for preparing rustic pizzas with vegetables (the escarole is perfect) to enrich salads, fish preparations, focaccias or special breads. -
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An original idea to bring to the table to whet the appetite of diners! The holes at the edges of the spiral accommodate the wooden sticks, functional for a convivial and engaging olive tasting. Visit the Olives section of our Shop, you will find the best Italian productions of pickled and seasoned olives. -
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Get out of the box and involve your guests in an Olive tasting! Arrange the olives alternating them, by type, in the spiral and place the wooden sticks in the appropriate holes in the ceramic, you will allow your guests to freely taste a true Italian excellence! Bella di Cerignola - olives in brine - Francesco Gabriele Verde - olives in brine - Oliocentrica Wrinkled black olives - dried black olives - Oliocentrica Oliocentrico - ceramic olive holder - Oliocentrica -
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The Itrana olive tree is a very vigorous and rustic plant typical of the Pontine area, which produces a fruit with an unmistakable taste with a dual use, for the production of oil and table olives. Local tradition provides for processing only with water and salt, the so-called brine. The "Green" olive is harvested approximately in November, when it begins to ripen, and processed as tradition dictates: exclusively with water and sea salt. The firm pulp detaches perfectly from the stone (Spiccagnolo in technical jargon) and a good production results in a perfect "Spiccagnolo" and a light bitter tone that joins the acetic cue of natural fermentation. Ideal for an aperitif, perfect for a snack and enriches your salads. -
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The Wrinkled Black Olives, with the Oliocentrica brand, are born in the Pontine Hills and are harvested in November. The laboratory that transforms them follows what is the traditional recipe of the Lepini Mountains: dried olives seasoned with extra virgin olive oil, fennel seeds and chilli. You can use them in the aperitif, to garnish meat or fish dishes and enrich salads or grilled vegetables. A suggestion: the olive oil is an integral part of the product; use it for your preparations.
Oliocentrica Srls
ITALY – Latina (LT) 04100 Viale Cesare Augusto 40
VAT Number: 02917030591
SDI: M5UXCR1
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