The ancient heritage of Olives
These Olives, of the Conservolea cultivar, come from Thessaly, Greece and have ancient origins. These olives are best suited for oven drying, the ancient tradition that gave rise to Madama Oliva.
Their typical unique flavour comes from this process and takes us back to childhood, when the aroma of dried olives would fill up chimneys in the Castel Madama region. This olive is where it all began.
Serving suggestion
Baked Black Olives are a delicious alternative to olives in brine or oil. They are perfect in fennel and orange salads, or as a side dish paired with aged cheeses. They also make a welcome addition to sauces and recipes containing meat and fish.
Nutrition Information
Energy 886 kJ/215 kcal
Fat 22 g of which saturates 2.4 g
Carbohydrates 1.3 g of which sugars 0 g
Fibre 2.2 g
Protein 1.4 g
Salt 4 g
Ingredients
Olives, salt. Colour stabiliser: ferrous gluconate
