TIPICA ETNEA olives with spices

Discover rich flavor with TIPICA ETNEA olives with spices – green Nocellara Etnea variety, crafted from a Neapolitan recipe, featuring a delightful hint of oregano and parsley.

"Ficacci" olives with spices TIPICA ETNEA are green Nocellara Etnea variety olives. They have a rich flavor, pleasantly bitter with a pronounced herbal aftertaste. A recipe from Neapolitan cuisine. Oregano, parsley, and paprika do not overshadow the natural taste of the olives but rather enhance it. With pits. Nocellara Etnea green olives have a pleasant aroma of tree leaves, almonds, even artichokes, and green tomatoes. Fruity, somewhat sweet, and slightly bitter. Freshly picked olives are exceedingly bitter; therefore, before reaching you, they are kept in brine for 6 months to 2 years, depending on the type of olives and their ripening level. How to eat olives with pits? If the olives are large, you can scoop out the flesh; if they are smaller, chew carefully around the pit to avoid accidentally biting into it. Later, discard the pit.

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