Pitted Leccino Olives in Organic Brine

Leccino cultivar from Central Italy, natural fermentation in water and whole sea salt, without acidity regulators or preservatives

Firm pulp, distinctive fragrance, strong flavour: the peasant tradition of the Italian olive in a jar

Pitted Leccino Olives with Sage

Le Pitted Leccino Olives in Organic Brine of Salvia (Materviva brand) are a small, authentic excellence of Central Italy: olives of the cultivar Leccino — one of the oldest and most widespread native varieties of the Italian olive growing tradition — grown in organic farming, collected in the final stage of maturation when they present themselves from the characteristic pinkish color tending towards purple, and transformed according to avery ancient natural techniqueThe composition is essential: water, organic Leccino olives, whole sea salt. Nothing else: unlike most commercial pickled olives, these are completely free of acidity regulators and preservatives — not even those permitted in the organic regulation (such as thelactic acid, the ascorbic acid, potassium sorbate). The debittering — the process that removes the natural bitterness of fresh olives — occurs exclusively by slow natural fermentation in brine, thanks to the spontaneous work of lactic acid bacteria and indigenous yeasts present on the olive peel itself and in the processing environment - same biological principle as natural fermentations such as sauerkraut, kimchi, and sourdough. After few months of patient fermentation, the olives are ready: firm pulp, peculiar fragrance, strong flavour, ideal for any gastronomic preparation. The shape pitted drastically increases its versatility of use.
 
 
 

The roots of the Leccino cultivar lie in ancient Tuscan olive growing

Il Leccino is a native Italian cultivar with a thousand-year history: according to the most accredited varietal reconstructions, it originates incentral area of ​​Tuscany (especially in the Chianti and in Mugello), from where it gradually spread throughout central and southern Italy thanks to its extraordinary adaptabilityThe name itself — “Leccino” — is of uncertain etymology: probably from the Latin “lex/legere” = “to collect”, in reference to the most ancient variety collected, or from the visual similarity with the holm (Quercus ilex), a sacred Mediterranean plant. Today it is cultivated in Toscana, Umbria, Lazio, Brands, Abruzzo, Molise e Campania, where it represents one of the basic varieties both for the production of extra virgin olive oil both for the table olivesDistinctive agronomic characteristics: late ripening (the olives are harvested between October and November), medium-small fruit, high resistance to cold (it can tolerate winter frosts – a valuable feature in central-northern Italy), good disease resistance. The pulp color evolves during ripening from bright green to pink to purple-black, and just when the olives reach the pinkish tending towards purple express their best aromatic profile characteristic — intense fragrance, elegant bitter well balanced, note erbacee e fruityIt is in this phase of optimal ripeness that Salvia harvests its Leccino olives for processing into brine. tradition of olives in brine It has ancient roots in Mediterranean olive growing: catone, Pliny the Elder e Columella They already described in their agronomic treatises (2nd-1st century BC – 1st century AD) the preservation of olives in water and salt for family consumption, a practice that Italian peasant civilization has handed down to the present day.
 
 
 

Choosing Leccino Olives in Brine means choosing the goodness of living foods.

The Leccino Olives in Sage Brine offer a extraordinary nutritional profile, typical of the olive fruits: With 258 kcal per 100g e 26 g of fat (of which only 3,1 g are saturated), provide monounsaturated fatty acids — the same as the noble extra virgin olive oil, or oleic acid (omega-9), considered the “good fat” of the Mediterranean diet, an ally of the heart and HDL cholesterol. They are rich in Vitamin E (powerful fat-soluble antioxidant), antioxidant polyphenols (in particular oleuropein, hydroxytyrosol e tyrosol — unique olive compounds recognized by theEFSA for the protection of blood lipids from oxidative stress), dietary fibers (5,3 g per 100 g — significant for a “salty” food!), Vitamin A, Iron, Calcium e Magnesium. The natural fermentation further enriches the nutritional profile thanks to the presence of natural probiotics (live lactic acid bacteria) which bring benefits to the intestinal flora and immune system — characteristic shared with others traditional fermented foods such as sauerkraut, kimchi and kefir. natural fermentation It also preserves the totality of polyphenols of the fresh olive, unlike the industrial chemical debittering with caustic soda (NaOH) which destroys them to a large extent. Naturally vegan, gluten free, lactose-freeThe only thing to pay attention to is the salt content (3,5 g per 100 g, from brine): those following low-sodium diets should consume them in moderation. Allergen warning: may contain traces of lupin.
 
 
 

How to Best Use: Pitted Leccino Olives

• FARMER'S APERITIF AND TRADITIONAL STARTERS
  The most used identity and loved Leccino Olives in Brine is the classic peasant appetizer of the great Italian tradition: in a serving dish, place the pitted olives together with a vegetable gardener, Natural organic artichokes, Salina Capers in Slowfood Vinegar, a few slices of raw red onion, slices of lightly toasted Tuscan homemade bread. Splendid as a gourmet aperitif with Artisanal Taralli and fresh cheeses, paired with a glass of Organic Tuscan Red IGT Tintero or Organic Ciliegiolo Rosato di Toscana IGT of the Majnoni Guicciardini Farm. Splendid in platters of cold cuts and cheeses of the Italian tradition, in signature sandwiches, On bruschetta warm homemade bread seasoned with extra virgin olive oil, salt and pepper. For a dip delicious, accompany them with raw seasonal vegetables (celery, fennel, radishes, carrots) and a vegan yogurt + aromatic herb sauce.
• IN PASTA, CEREALS AND MEDITERRANEAN SINGLE DISHES
  Pitted Leccino Olives are essential ingredient of Italian Mediterranean cuisine. The main preparation is the pasta alla puttanesca: in a pan with extra virgin olive oil, garlic and chili pepper, add cherry tomatoes, capers and pitted olives, let them flavour and season with al dente spaghetti. Also delicious in pasta with Trapani pesto, in the paccheri with seafood, in orecchiette with turnip greens, in pasta with Mediterranean bluefin tuna fillets and olives. In the cooking with whole grains (perfectly consistent with the macrobiotic philosophy of Salvia!), try itpearled farro salad + olives + cherry tomatoes + vegan feta, thepearl barley with olives and grilled vegetables, Mediterranean couscous with vegetables + olives + raisins + pine nuts. Also splendid in the Sicilian rice with olives + tomato + capers + anchovies, in the summer quinoa with olives, chickpeas and basil.
• IN FOCACCI, PIZZAS, BREAD AND VEGETABLE PREPARATIONS
  In bakery and pizzeria, pitted Leccino olives are ingredient of excellence: distribute them on a Bari-style focaccia bread o Genoese before cooking for an authentic Mediterranean flavour, on the surface of a marinara pizza enriched or of a 4-cheese pizza for a savory note, in whole wheat bread rolls with grilled vegetables and cheeses. Splendid in Mediterranean bread dough (oil bread, olive bread) as an incorporated ingredient. For the vegetable preparations: in caponata Siciliana classic (with aubergines, celery, capers and olives), in the Mediterranean peppers enriched with olives, in stuffed peppers with rice + olives + cherry tomatoes, in eggplant with mushrooms at the end of cooking. Even in the mixed salads: Greek with feta + tomatoes + cucumbers + olives, Nicoise with tuna + hard boiled eggs + green beans + olives, Italian Mediterranean with mozzarella + tomatoes + olives + basil.

The Producer: Salvia (Materviva)

Salvia is the brand of Materviva, Benefit Company based in Tolentino (MC) in the Marche, with over 30 years of history in authentic organic. Production philosophy inspired by millenary principles of macrobiotics, raw materials from farmers who practice polyculture, quality controls extended to the entire supply chain, motto "Fewer ingredients, more value"And Transparent Label as a distinctive trademark. The decision to forgo even the acidity regulators permitted in organic products to produce these brined olives demonstrates the brand's radical commitment to product authenticity and purity.
 
 
 

Ingredients

Water, pitted Leccino* olives, whole sea salt.

*From certified organic Italian agriculture. May contain traces of LUPINE. Vegan. Gluten-free. Lactose-free. No added preservatives (not even those permitted in organic products, such as lactic acid, ascorbic acid, or potassium sorbate). No acidity regulators. Debittering exclusively through natural lactic fermentation.
 
 
 

Food container

Store in cool and dry place, away from heat sources and direct light, until the expiry date shown on the package. Once opened, store the jar in refrigerator (4-6°C) with the olives completely immersed in their own liquid (water and salt): if the liquid level drops below the olives, top up with boiled, lightly salted water to keep them protected. Consume by 2 3-weeks from the opening. The any traces of visible fermentation (light foam or natural opalescence of the liquid) are not defects, but a sign of the vitality of the fermented product: lactic acid bacteria continue their activity even in the jar. It is recommended to always use a clean spoon to collect the olives, avoiding contamination.
 
 
 

Nutritional Values ​​(average values ​​per 100g of drained product)

• Energy: 1.080 kJ / 258 kcal
• Fat: 26 g (of which saturated fatty acids: 3,1 g; predominantly monounsaturated omega-9 oleic acid)
• Carbohydrates: 0,7 g (of which sugars: 0 g)
• Fiber: 5,3 g
• Protein: 1,7 g
• Salt: 3,5 g

Salt derived from the natural brine used for preservation. To reduce the salt content, you can drain and rinse the olives under running water before eating.
 
 
 

Follow us on Instagram for lots of news: @alpassofood

We answer all your questions about WhatsApp