The black olives from Cellina di Nardò are made with extra virgin olive oil and are seasoned with oregano, garlic, and salt.
The black olives are known for their antioxidant properties, containing potassium and minerals, and for these salts, they are considered energy foods.
These black olives are packaged in a vacuum-sealed blister and contain extra virgin olive oil. Once the olives are finished, the oil should not be discarded but can be reused as a dressing.
These olives can be enjoyed on their own as part of a mixed appetizer, or they can be used to enhance a salad or even to create a cold pasta dish. They are excellent during summer meals.
The Cellina di Nardò black olives are a unique variety of olive, one of the typical olive cultivars from Salento, in Puglia, Italy.
The Cellina di Nardò Black Olive Variety
It is a variety of black olive that has an intense, sweet, and slightly spicy flavor, and it is one of the main ingredients in Apulian cuisine.
The Cellina di Nardò black olives have a round shape with a dark brown skin.
They are rich in antioxidants, vitamins, and essential minerals, such as oleic acid, linoleic acid, and palmitic acid.
They are also a source of iron, calcium, magnesium, and potassium. The Cellina di Nardò black olives are very versatile in the kitchen.
They can be used to prepare sauces, dressings, salads, side dishes, or even as a main ingredient in recipes like Nardò focaccia.
They are also a great addition to meat, fish, and vegetable dishes.
The Cellina di Nardò black olives are an excellent food source, as they are nutritious, versatile, and tasty.
They are also one of the most appreciated varieties of olives in Italy and around the world.
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