Olives all’Ascolana Ready to Bake

Olives all’Ascolana Ready to Bake The traditional ones, which have indissolubly linked the green olive to the city of Ascoli: ‘Olive Ascolane’ in all the languages and accents of the world, simply and familiarly ‘La Liva’ in their land of origin, faithful witnesses of the Piceno’s scents. But how much richness the heart of an olive can hold! Beef and pork, vegetables, eggs and Parmesan cheese, milk and wine, spices and oil, all wrapped up in the warm, hot embrace of the breadcrumbs. Jewels that embellish the table, to be delicately squeezed between thumb and forefinger, to be enjoyed warm or lukewarm, tender companions of a fragrant white wine or a full-bodied red, perhaps of a Spritz… desired, expected, never taken for granted!

INGREDIENTS: Green olives.

Filling: beef, pork, Grana Padano DOP cheese, olive oil, celery, carrot, onion, nutmeg, lemon, pepper.
Breading: Breadcrumb mix (wheat flour, water, salt, yeast), batter (water, calibrated 00 wheat flour, salt).

Traditional oven

Cook 8/9 minutes at 220°

Air Fryer

Spray with olive oil,
cook 8/9 minutes at 200°

HORECA PALLETISING

Gr	Packaging	Approx Pieces	Sales/Carton	Cartons/Layer	Cartons/PLT	Layers/PLT
Olives all’Ascolana Ready to Bake
150	Tray	9	12	8	112	14
250	Tray	15	12	8	112	14
450	Tray	30	6	10	140	14
1,000	Tray	60	3	10	140	14
2,500	Tray	150	1	10	140	14

Storage Methods:

In the freezer

**** at -18°C Keep in original packaging until the recommended date.

Once thawed, the product should NOT be refrozen.

The History of the Olives all’Ascolana

Ascolana Olives have a hundred-year history.
The first information regarding the stuffing of native soft olives dates back to the seventeenth century, when they were pitted and filled with a mixture of herbs: they were known as Judean olives.
Only in 1800, however, did the composition of Ascolana Olives begin to take its definitive shape. The cooks of the noble families of the city of Ascoli, unable to consume the large quantity of meat at their disposal, the result of the increase in the gifts that the peasants owed to their masters, and not being able to conserve it, invented the filling which then, progressively, gave shape to the current recipe.
Then, around 1975, an engineer from Ascoli, Mariano Mazzocchi, started a form of industrial production for the first time with consequent marketing of the product.
Ascolana Olives, which have now become famous throughout the world, are now traditionally linked to mixed fried foods, with which they form a bouquet of products capable of enriching any menu, easily placed in various moments of the meal.
The taste and elegance of our Olives, linked to their notoriety, leads them to be frequently seen as a welcome gift, like desserts and wines, but with an added touch of originality.