Celline olives with myrtle

Celline olives with myrtle

4.8 16 reviews

The small black olives typical of Salento, harvested in November and left to lose their bitterness for six months in water and salt, with a touch of wild myrtle. Packed in a simple brine, 300 g.

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Data sheet

Manufacturer
Laterradipuglia Conserve
Reference
LTP-CAP-CELL-MIRTO
Origin area
Lecce / Salento
Formato
300 gr
Ingredients
Cellina olives 62%, water, myrtle (leaves), salt, acidity regulators: lactic acid, citric acid.
Nutritional info
Average values per 100 g
Energy 989 kJ / 240 kcal
Fat 25.1 g
– of which saturates 3.5 g
Carbohydrate 0.8 g
– of which sugars 0.8 g
Fibre 2.4 g
Protein 1.6 g
Salt 4 g
Varietà di olive
Cellina di Nardò
Short production line / 0 Km
Si

Specific References

EAN13
8053689160314

Description

🫒

Celline Olives with Myrtle

“Olives, myrtle and the desire to dream.”

Small, black as ink, soft and fleshy just right: Celline olives from Salento, with a touch of wild myrtle.

Celline olives from Salento 6 months in water and salt With wild myrtle

Delicious, small, black as ink, soft and fleshy just right: Celline olives are the typical black olives of Salento, in southern Puglia. It is the taste of Puglia we love, the one that recalls walks by the sea, where the Mediterranean scrub fills the air with its scents.

These olives, harvested ripe and packed in a simple brine of water and salt, get a touch of wild myrtle, one of the plants of the scrub. Olives under the Laterradipuglia label, made to bring the most authentic Mediterranean to your table: olives, myrtle and the desire to dream.

How they are made

From the harvest to the jar

1
Harvested in November
Like Leccine olives, Celline olives are harvested in November, once veraison is complete and the olive has taken on its dark colour.
2
Washed and sorted by size
The olives are washed and sorted by size.
3
Six months in water and salt
They lose their bitterness and ripen following the old debittering method: 6 months in water and salt.
4
Picked out by hand, one by one
They are then selected again by hand, one by one, and jarred in natural water and salt, with the touch of wild myrtle.

In the kitchen

How to use Celline olives with myrtle

🌿
With wild greens
Their typical use in Salento: dressing and enriching cooked greens, especially wild chicory and paparina.
🍝
Pasta with black olives
A pasta with black olives or a black olive sauce: your guests will love it.
🍗
Chicken cacciatore
To give character to a chicken cacciatore or another slow-cooked dish.
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As you like
Use them however you like: on the table as they are, or in your everyday recipes.

A recipe from Salento

Wild greens with Celline olives

“Cicorine” and “paparine” are wild greens that grow spontaneously all over the province of Lecce, and beyond. This is how they are cooked:

1
Blanch
Blanch the wild greens and dip them in cold water.
2
The base
Gently fry chilli pepper, spring onion and the Celline olives.
3
Sauté
Sauté the greens in the pan so they take on the flavour of the olives.
4
To finish
Finish with a sprinkling of cheese.

Our olives

Celline, Leccine and more

If you like the scent of myrtle, there are also Leccine olives with myrtle. You can also find Celline olives pitted, in brine, handy for pasta and sauces, and as a Celline olive pâté to spread.

Product sheet

At a glance

Product Celline olives with myrtle
Olives Celline, black, typical of Salento
Harvest November, once veraison is complete
Processing Debittered 6 months in water and salt, selected by hand
Flavoured with Wild myrtle
Pack In a brine of water and salt, 300 g (180 g drained)
Use Cooked wild greens, pasta and sauces, slow-cooked dishes

Frequently asked questions

All you want to know about olives

What are Celline olives?

They are the typical black olives of Salento, in Puglia: small, black as ink, soft and fleshy. They are harvested in November and lose their bitterness in water and salt for six months.

How do you use Celline olives with myrtle?

In Salento they dress cooked wild greens, such as cicorine and paparine, sautéed with chilli and spring onion. They are also great in pasta or a black olive sauce, and in chicken cacciatore.

What are Salento olives called?

Salento olives include varieties such as Cellina di Nardò and Ogliarola Salentina, both typical of Salento, in Puglia.

What types of olives grow in Puglia?

Puglia has varieties such as Coratina, Ogliarola, Cellina di Nardò and Cima di Mola, used both for oil and for the table.

Which olives are used for oil?

Oil varieties include Frantoio, Leccino, Coratina and Moraiolo, valued for their oil yield and quality.

What are large, or giant, olives called?

Large olives are often Bella di Cerignola, a variety famous for its size and its delicate, sweet taste.

How are olives classified?

By size (the calibre), variety, colour (green, black, red) and use: table olives or oil olives.

What are olive stones called?

Botanically they are called “endocarps”, but for everyone they are simply the stones, or pits.
🫒

Salento in a jar

Celline olives, water, salt and a touch of wild myrtle: the taste of the Mediterranean scrub, to bring to the table with wild greens or pasta.

💬 Write to us

Customer reviews

in Italian

Prodotti eccellenti e puntualità e correttezza nei rapporti con i clienti, sicuramente lo consiglio.

Verified buyer
in Italian

Non solo lo consiglio, ma lo raccomando caldamente! Ho usufruito del sito per un Pacco-da-giù per i miei suoceri lombardi e avevo inserito questo articolo: è stato largamente gradito e lodato!

Verified buyer
in Italian

Favolose ottime su pizza nel sugo o mangiate cosi

Verified buyer

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