Crushed green olives in extra virgin olive oil

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.