Black Itrana Olive Cream

Ripe Itrane olives from Sonnino and extra virgin olive oil: just three ingredients, all Italian.

Soft, round and delicious: all the sweetness of the olive left to ripen on the plant

The Itrana Black Olive Cream from the Leoni Enzo Agricultural Company

If the green version is fresh and vegetal, this is its perfect opposite. Itrana Black Olive Cream is made from olives left to ripen on the tree until they reach their full dark color, when the flesh becomes softer, the bitterness recedes, and sweet, rounded, almost vinous notes take over. Blended with a quarter cup of extra virgin olive oil and a pinch of salt, they become a velvety cream with an enveloping flavor, spreadable like butter and melting on warm bread. No flavorings, no thickeners, no preservatives: just olives and oil, produced in Italy with Italian ingredients, in Sonnino, southern Lazio.
 
 
 

The roots of this cream lie in the Gaeta olive

There's a moment in the life of an olive that agronomists call veraison: the fruit stops being green and begins to turn purple, then black. It's during those weeks that its entire character changes, as sugar levels increase, bitterness diminishes, and the flesh softens. The ripe Itrana olive is at its best right here, and it's the same olive that, with its characteristic traditional processing, has become famous worldwide as the Gaeta olive—named after the port from which for centuries it shipped to Mediterranean markets. A cream of black Itrane carries with it all that history: the ripe, sweet, dark fruit that has made an entire region famous.
 
 
 

Choosing Itrana Black Olive Cream means taking care of yourself

Olives and extra virgin olive oil are two cornerstones of the Mediterranean diet: together, they provide primarily monounsaturated fats, associated with a healthy cardiovascular profile, and polyphenols naturally present in both the fruit and the oil. Ripe olives also contain anthocyanins, the dark pigments that develop during veraison and have antioxidant properties. There are no sugars, only three ingredients, and the spread is naturally gluten-free, suitable for celiacs. A thin layer is enough to add flavor, so a jar lasts a long time.
 
 
 

How to Best Use: Itrana Black Olive Cream

• ON HOT BREAD, WITH CHEESE AND CITRUS FRUITS: spread it on a slice of bread Five Grain and Seed Bread toasted with a spoonful of Organic Roman Sheep Ricotta DOP and a few slices of Organic Moro Oranges: the contrast between sweet, savoury and citrusy is irresistible.
• IN BAKED PASTA AND IN FIRST COURSES: diluted in the cooking water it seasons some Paccheri with ancient organic grains with Organic Black Eggplants sautéed and grated Pecorino Aged in Walnut Leaves.
• WITH WHITE MEATS AND BAKED VEGETABLES: it is perfect for flavouring the Fresh Rabbit cacciatore or spread on Organic New Potatoes crushed and put back in the oven, with a drizzle of Organic Wild Fennel.

The Producer: Leoni Enzo Agricultural Company

In Sonnino, where oil, table olives, and artisanal preserves are a community tradition, the Leoni Enzo Farm produces all kinds of green and black Itrana olives and preserves a collection of wild fruit preserves, from cornel to blackthorn, now almost extinct.
 
 
 

Ingredients

Olives (75%), extra virgin olive oil (25%), salt.
Made in Italy with ingredients of Italian origin.

Suitable for celiacs.
 
 
 

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

• Energy: 1025 kJ / 249 kcal
• Fat: 15,32 g
• of which saturated: 2,029 g
• Carbohydrates: 1 g
• of which sugars: 0 g
• Fiber: 1,5 g
• Protein: 1 g
• Sodium: 15,56 mg

Food container

Store in a cool, dry place, away from heat. After opening, refrigerate and consume within a few days, always leaving a thin layer of extra virgin olive oil on the surface of the cream to protect it from the air. Scoop out the cream with a clean, dry teaspoon.
 
 
 

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