The black olives from Cellina di Nardò are made with extra virgin olive oil and seasoned with oregano, garlic, and salt.
Black olives are known for their antioxidant properties, as they contain potassium and minerals, which make them energy-boosting foods.
These black olives are vacuum-sealed and contain extra virgin olive oil. Once the olives are finished, the oil should not be thrown away but can be reused as a seasoning.
These olives can be enjoyed alone as part of a mixed appetizer, used to enhance a salad, or even used to make a cold pasta dish. They are excellent during summer meals.
Cellina di Nardò black olives are a unique variety of olive and one of the typical olive cultivars in Salento, Puglia, Italy.
The Cellina di Nardò Black Olive Variety
This black olive variety has an intense, sweet, and slightly spicy flavor and is one of the main ingredients in Puglian cuisine.
Cellina di Nardò black olives have a round shape with a dark brown skin.
They are rich in antioxidants, vitamins, and essential minerals such as oleic acid, linoleic acid, and palmitic acid. They are also a source of iron, calcium, magnesium, and potassium. Cellina di Nardò black olives are very versatile in the kitchen. They can be used to prepare sauces, dressings, salads, side dishes, sauces, or even as the main ingredient in recipes such as Nardò focaccia. They are also a great addition to dishes featuring meat, fish, and vegetables.
Cellina di Nardò black olives are an excellent food source as they are nutritious, versatile, and tasty.
They are also one of the most appreciated olive varieties in Italy and around the world.
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