The “Oliva Tenera Ascolana” is the queen among green olives and it's an heritage of the “Le Marche” region. The olives tree grows in the surroundings of Ascoli Piceno province. It's a long living tree and the fruits are used raw way or in several different recipes. One way is to create this nice sauce by grinding finely the green olives, with adding of extra virgin olive oil and tasty hot peppers.
Oleificio Silvestri Rosina srl. Via Schiavoni 3. Spinetoli (AP). Oleificio Silvestri Rosina is located in a lush valley where the oil has always been the pride of the peasant culture. It is a family business producing extra virgin olive oil for over seventy years. The love for the tradition and authenticity of the products led the founders, Franco Albertini and Rosina Silvestri, to attain great success and a growing demand for their products. With the passing of years, children and grandchildren began their career in the company, bringing a great contribution to the further development of production.
General Information: Sauces and creams allow amalgamating different foods, making them more compact and homogeneous. They are used to accompany meat, fish and vegetables or spread on bread or directly to season pasta. How to eat: As food accompaniment, you should pour sauce directly on the meal, at the preferred temperature, or spread it on toasted bread. As seasoning for pasta, you have to heat the sauce in a pan, wait until it starts simmering, and turn off the stove. Add drained pasta to the hot sauce and sauté in the pan over low heat for a few minutes. It can be dressed with a drizzle of olive oil.
Olive ascolane in brine 85%, extra virgin olive oil, chilli, white wine. Nutritional values for 100 gr: Energy 299 kcal / 1230 kj, Fats 30,2 g. of wich satured fatty acids 2,96 g. Carbohydrates 3,80 g., of wich sugar 0,6 g. Dietary fibres 0,7 g.; Proteins 2,7 g. Salt 1,54 g.