Ascolana del Piceno PDO olives are famous for a number of reasons: the pulp is consistent, tender and the edible part easily separates from the core, characteristics that increase the value of this olive.
HOW TO USE IT
This olive is perfect to be stuffed and fried to become the famous olive all'ascolana.
WHY WE LOVE IT
The olives are harvested by hand, without mechanical means to avoid dents, and the taste is unmistakable.
Olives, water, sweet Cervia salt, fennel and citric acid E330.