Black olive are very popular on Italian tables. Their colour depends on the variety and the degree of ripeness, in each case are more digestible than the green ones, as they contain a minor amount of carbohydrates. To make this Black Olive Sauce, the black olives are carefully selected, pitted and finely ground.
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.
For an enchanting appetizer Tasting Marche recommends warm bread coated with Black Olives Sauce, accompanied by a glass of Passerina Chicca.