Olive verdi schiacciate piccanti

Green, pitted olives in extra virgin olive oil – marinated with herbs and chili. The schiacciate method, in which the olives are lightly pressed, opens the flesh and allows the marinade to penetrate deeply.

On the palate, first the mild, buttery olive flesh, then a distinct chili kick with a herbaceous note in the finish. The texture remains firm, not mushy. Serving temperature: room temperature – the olive oil tastes too solid straight from the refrigerator.

Enjoy it as an antipasto on its own, on bruschetta, or with cheese. For cooking: in pasta, over fried fish, or in stews. A dry Vermentino or a light Rosato from southern Italy pairs well with it.