The “Tenera Ascolana” Olive is the queen of green olives and an important heritage of the Marche. The cultivation has its diffusion area around the province of Ascoli Piceno, is a rather long-lived plant and its fruit is used green, but it also provides a high-quality oil, low acid, very light, with a fruity, sweet and harmonious taste, green with yellow hues. The olives are processed within 24 hours of harvest and they offer an extra virgin olive oil with a high content of polyphenols and aromatic substances.
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: Extra virgin olive oil is perfect for tossing salads, steamed foods and pasta dishes. It is ideal also on Bruschetta. How to eat: To toss meal you can pour Olive Oil directly on the meal. To make Bruschetta, you have to slice about 1 cm thick bread slices and place them on a pan or a toaster. Toast for 5-6 minutes, until the bread just begins to turn golden brown, rub some garlic in the slices, salted and add a drizzle of extra virgin olive oil on each slice.