Once their “bitterness” has been removed, the olives are left in a brine of water and salt for about 30 days, so that they ferment. After fermenting they change colour slightly, the green tends more towards straw-yellow, they’re more fragrant, delicate in flavour – between sweet and savoury – and firm to the bite, ready to be eaten or… seasoned with herbs and spices! And at the Fattoria, with the help of the “legendry” Viallino cooks, a delicious recipe has been created. First the pitted olives are washed several times until their saltiness is just right, then they’re coarsely chopped and mixed – in the workshop’s “Pentoloni” or big pans – with oregano, parsley, garlic, extra virgin olive oil, a pinch of pepper and chilli pepper, and a few drops of Balsamico Bianco. These ingredients enhance their aroma without altering the delicate flavour. The recipe goes by the name of “Pasticcio di Olive” and it’s a genuine wild card in the kitchen: on its own, with tomatoes or a julienne of vegetables, with a drizzle of olive oil, spread on crostini or on bruschettas. It can enhance a panino with mortadella, an omelette or a pizza, add flavour to a spelt or pasta salad, to grilled vegetables or vegetables en papillote, to pasta sauces with vegetables or tomato (for example Sugo Bombolino), as well as accompanying meat or fish, either boiled, grilled or baked.
Ingredients: Pitted green olives, Extra virgin olive oil, Balsamico Bianco, Parsley, Garlic, Oregano, Hot chilli pepper, Pepper.