Escarole with olives and capers in extra virgin olive oil, produced in a short chain system, harvested and prepared by hand from field to table, through traditional and sustainable agriculture.
Escarole (75%), onion, (14%), EVO oil (4%), white wine (contains sulphites), whole sea salt, white wine vinegar (contains sulphites), lemon juice, pepper (0.1%)
Did you know that... crushed olives are a delicious dish that originated in southern Italy, particularly in regions such as Cilento, Calabria and Sicily. These are mainly green olives, varieties such as Salella and Carolea, which are pressed by hand using a stone or a meat tenderiser to remove the pit. They are then preserved with herbs, salt and olive oil, which gives them a distinctive flavour.
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Escarole with smashed olives and capers in EVO oil is not only an explosion of Mediterranean flavours, it also has many health benefits.
In conclusion, escarole with crushed olives and capers in EVO oil is a delicious and healthy choice to enrich your Mediterranean diet.
Escarole with smashed olives and capers in EVO oil is a versatile and tasty ingredient in the kitchen. One of the most common recipes is to make a simple salad with these ingredients, perhaps adding some cherry tomatoes or red onions for a fresh touch. But there are many other creative ways to use this Mediterranean flavour combination. For example, you can use it to stuff a focaccia or sandwich, add it to an omelette or use it as a pasta sauce. Escarole with crushed olives and capers in EVO oil can also be used as a base for a soup or minestrone, adding a strong and intense flavour to the dish. Experimenting with this ingredient can lead to new culinary discoveries and delicious dishes.
Escarole with "Ammaccate" olives and capers in EVO olive oil is a dish that embodies the history and tradition of Mediterranean cuisine. In fact, this recipe has its origins in the ancient habits of the peasants, who used the ingredients at their disposal to create tasty and nutritious dishes. The "bruised" olives and capers used for this preparation were often leftovers from the production of olives and capers, but thanks to their aroma and intense flavour, they have become indispensable ingredients in Italian and Mediterranean cuisine. Scarola with "Ammaccate" Olives and Capers in EVO Olive Oil is therefore a dish that embodies the history and tradition of an area, but at the same time is perfectly suited to contemporary tastes and the nutritional requirements of a balanced diet.
Escarole with Dented Olives and Capers in EVO Olive Oil
