Pitted celline olives

Pitted celline olives

4.8 5 reviews

Celline olives from Puglia, small and ink-black, pitted and kept in brine with nothing else added. Full of flavour and versatile: with no stone, they go straight onto pizza, focaccia and into stews. 300 g.

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Data sheet

Manufacturer
Laterradipuglia Conserve
Reference
LTP-CAP-CELL-DEN
Origin area
Lecce / Salento
Formato
300 gr
Ingredients
Cellina olives 57%, water, 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
8053689160321

Description

🫒

Pitted Celline Olives in Brine

“Small, black as ink, and with no stone left.”

Celline olives from the Puglian tradition, pitted and kept in brine: all the flavour of Celline olives, without having to remove the stone.

Black Celline olives Stone-free 300 g

Celline olives are small and black as ink, compact in size and with fleshy pulp. In Puglia they are much loved: they are the star ingredient of many home-cooked dishes, and they are always kept on the table, whatever the occasion.

These come in brine, with nothing else added, and they are pitted: so you can use them in creative, imaginative dishes, without your guests having to deal with a stone at every bite.

How they are made

From harvest to jar

1
The harvest
Celline olives are picked at the right stage of ripeness, then carefully selected.
2
Washing and scoring
The olives are washed and scored, so that the flesh is ready to take in the brine.
3
The brine
They are immersed in a solution of water and salt, the traditional method: they absorb the salt and take on their characteristic bold flavour.
4
Pitting
The last step, done gently: the stone is removed, and the olive is ready for the table and for cooking.

In the kitchen

How to use pitted Celline olives

🥂
Aperitivo
On their own, simply, as part of an aperitivo: a product that is excellent just as it is.
🧀
Antipasto
On a board of cured meats and cheeses, with their firm texture and bold flavour.
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Pizza and focaccia
Scattered on top before baking, for a touch of authentic flavour, with no stones to avoid.
🥗
Salads and side dishes
In a mixed salad or a side dish, to give character to the simplest plates.
🍝
Pasta and sauces
In sauces, dressings and condiments, to give pasta a Mediterranean flavour.
🍲
Stews
In slow-cooked dishes such as salt cod, where Celline olives are right at home.

The tradition

Celline olives in Puglian cooking

In Puglia, Celline olives go into puccia, the olive bread, and into many side dishes of vegetables cooked with olives: the most famous is paparine with olives. Then into slow-cooked dishes, starting with baccalà, salt cod.

Pitted, they go into these dishes with no extra work: add them whole, or cut them into pieces, straight from the jar.

💡 For paparine with olives, you'll find paparina ready in a jar. Looking for other olives? The pitted Leccine olives are in brine like these, the Celline olives with myrtle are ready to serve as they are; to spread, there is Celline olive pâté.

Product sheet

At a glance

Product Pitted Celline olives in brine
Olives Celline, black
Processing Pitted
Brine Water and salt
Size 300 g
Origin Puglia
Use Aperitivo, antipasti, pizza and focaccia, salads, sauces, stews

FAQ

Everything you want to know

What are Celline olives?

They are small black olives from Puglia, compact in size with fleshy pulp. In Puglia they go into many traditional dishes, from puccia to paparine with olives.

How are Celline olives in brine made?

After the harvest they are selected, washed, scored and immersed in a solution of water and salt, which gives them their characteristic flavour. These are then pitted.

Why pitted?

For convenience: you eat them without removing a stone at every bite, and they go straight into cooking, on pizza and focaccia, in sauces and in stews.

How do I use them in the kitchen?

On their own as an aperitivo, on a board of cured meats and cheeses, in salads and side dishes, on pizza and focaccia, in pasta sauces and in stews such as salt cod.

How much does the jar weigh?

The jar is 300 g.

What is the difference with Leccine olives?

They are another variety of Puglian olives. You'll also find Leccine olives pitted and in brine.
🫒

A taste of Puglia, stone-free

Pitted Celline olives in brine: full of flavour, versatile and convenient, for aperitivo and for the recipes of the Puglian tradition.

💬 Write to us

Customer reviews

in Italian

Se piace la salamoia, queste sono ottime. Senza nocciolo.

Verified buyer
in Italian

Buonissime!!! Non possono mancare in cucina, bravi!

Verified buyer
in Italian

Un sapore nuovo per me, ma molto gradevole. Adatte sia da usare sole, sia in cucina.

Verified buyer

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