Escarole with olives in extra virgin olive oil

The Oliocentrica branded vegetables in extra virgin olive oil are born in the Pontine countryside and bring the richness of culinary traditions. The escarole has crunchy, smooth leaves and a less bitter taste than other varieties of endives; together with olives it is an excellent filling for the famous Tiella di Gaeta.
It is said that Ferdinand IV of Bourbon was its inventor as well as a great admirer.

In an appetizer, on a cutting board as an aperitif, at dinner or lunch as a side dish, the use you prefer is up to you.
A suggestion: the olive oil is an integral part of the product; use it for your preparations.