Pitted Celline Olives

Pitted Celline Olives are a typical product of Salento, made exclusively from the Cellina Olive of Nardò, an indigenous variety prized for its delicate taste and soft texture. This cultivar, grown in the heart of Puglia, gives the olives an unmistakable flavor, which is best expressed through careful and natural processing. The production process involves manual harvesting of ripe olives, followed by careful pitting that keeps the flesh intact, preserving its freshness and quality. The olives are then preserved in water and salt, with the addition of citric acid as an acidity regulator, to ensure optimal preservation without the use of chemical preservatives.

These pitted olives lend themselves to many uses in the kitchen: they are ideal for enriching fragrant focaccia and homemade bread, adding a touch of Mediterranean flavor. They are also perfect in rice salads, giving freshness and character, while in rustic pizzas they enhance the taste with their authentic and enveloping note. Pitted Olives Celline Denocciolate therefore represent an artisanal product, deeply linked to the Salento territory and Apulian tradition, capable of bringing to the table all the fragrance and goodness of the Oliva Cellina di Nardò.

Ingredients:

• Pitted Cellina olives from Nardò
• Water
• Halls
• Acidity regulator: citric acid

Distinctive Features:

• Cellina olives from Nardò, a prized native variety
• Manual pitting to preserve quality
• Natural preservation in water and salt
• Absence of chemical preservatives
• Delicate and authentic taste typical of Salento
• Handcrafted product linked to Apulian tradition

Uses in Cooking Pitted Celline Olives:

• Perfect for enriching flatbreads and homemade bread
• Ideal for fresh and flavorful rice salads
• Great on rustic pizzas for an authentic Mediterranean touch
• They can be used as a genuine snack or appetizer
• Versatile ingredient for creative preparations in the kitchen