Olive ammaccate
Oliva Salella Ammaccata del Cilento
With its characteristic light green colour, the Oliva Salella Ammaccata del Cilento (Slow Food Presidium) has firm, crunchy flesh and a balanced, non-acidic flavour with bitter and peppery notes. These crushed Salella olives acquire their extraordinary flavour by being preserved exclusively in extra virgin olive oil of the same variety.
Net weight: 230 g
Description
Organic Oliva Salella Ammaccata del Cilento
Delicious as a starter and excellent with cheeses and cured meats.
Product information
Origin: Italy
Ingredients
Ingredients:
Salella olives*, extra virgin olive oil*, mint*, salt.
*Organic product
Storage
Contains no preservatives and may lose weight. Store in a cool, dry place away from heat sources. Once opened, keep covered with oil.
Nutritional values
Average nutritional values per 100 g of product
| Energy | 546 KJ - 133 Kcal |
| Fat of which saturates | 12.8 g 1.8 g |
| Carbohydrates of which sugars | 1 g 1 g |
| Fibre | 5 g |
| Protein | 0.9 g |
| Salt | 0.6 g |
The process. From September onwards, the largest, fleshiest olives that have not yet begun to ripen are harvested by hand. After washing, they are crushed one by one using a stone or hammer, pitted and soaked in water to remove their bitterness. After a few days, the olives are immersed in a brine of water, salt, mint and other aromatic herbs. A press is then used to remove excess water before the olives are packed in glass jars and covered with Salella extra virgin olive oil.
The product. The Salella olive is an early-ripening variety with white-speckled fruit. The most suitable olives are crushed and preserved entirely by hand.
The region. The “i Moresani” farm is located in Casal Velino, in the Cilento, Vallo di Diano and Alburni National Park, in the province of Salerno. The Salella olive has spread throughout this area, which has been associated with olive oil since time immemorial. Its oil has a lightly peppery flavour and very intense herbal notes.
The ingredients. The main ingredient is the local Salella olive variety, grown on about six hectares of the farm's land. The crushed olives from Cilento are preserved in Salella extra virgin olive oil, also produced on the farm, and seasoned with aromatic herbs such as mint, bay and wild fennel.