Unpasteurised, Brine Cured Ascolana Olives (320g)
Green Ascolana olives are a protected variety that grow in a very small area around the city of Ascoli Piceno in Le Marche. They have been famed since Roman times for their small pit and sweet, meaty flesh that is rich in Omega 3 & 6
They are cured without lye by Isabella Mandozzi at Oleificio Silverstri Rosina just outside of Ascoli. Fermentation and the consquent lactic acid bacteria remove the bitterness but due to their size they need a whopping 12 months in brine to do this and they can be quite salty. Isabella recommends soaking them in water for a few hours before eating them to remove the salt.
In Ascoli they are used in the famous dish Olive Ascolane which sees them stuffed with a mix of minced pork, breadcrumbs, cheese, garlic and herbs then breaded and fried. When done well this is a dish that is hard to beat. Russell Norman's recipe is in our recipe section if you fancy giving it a try