Paté, feta greca e bruschette croccanti: abbinamento perfetto!
Origin
In ancient Rome, olives were served during meals and afterwards too as a symbol of conviviality. Olives ripen between October and December and their color depends on the ripness: at the beginning of the harvest they are green and milder, less acid (these are used to produce oil and brine). Towards the end, olives are more ripe, with a much darker color and intese taste.
Cook It
Olives enrich a huge variety of dishes: from pizza to sauces, meat or fish. The black ones usually have a more intense and stronger taste while the green ones in brine or seasoned with herbs, citrus or chilli flakes are mostly served as an appetizer. They are the key ingredient for many sauces and grinded they can be found as pate.
Did you Know That?
Olives are a great source of monosaturated fats, which support the overall health of the cardiovascular system, lowering cholesterol. They are also an anti-inflammatory and antioxidant food.
