Pickled olives
PAT - Traditional Agricultural Food Product
Place of Origin
Whole Puglia
Pickled olives are a widespread delicacy in the whole Puglia where, for their preparation, different types of spices are used.
They are prepared using exclusively local olives harvested when ripe and green.
For the preparation of pickled olives preserve the olives should be kept in water for 4-5 days, making sure to change the water every day.
Later they are drained and placed in glass jars adding salt, lemon slices, or wild fennel, myrtle and laurel.
After 3 days they are covered with water and stored in airtight glass containers.
Pickled olives are good to eat as an appetizer, as a snack for aperitif, along with salami and cheese.
Apulian preserved food
- Artichokes in olive oil (PAT)
- Asparagus in olive oil (PAT)
- Aubergines in olive oil (PAT)
- Capers in vinegar (PAT)
- Caruselle in vinegar (PAT)
- Courgettes in olive oil (PAT)
- Lampascioni in olive oil (PAT)
- Peppers in olive oil (PAT)
- Pickled olives (PAT)
- Salicornia in olive oil (PAT)
- Salted capers (PAT)
- Samphire in vinegar (PAT)
- Spicy peppers preserve (PAT)
- Sun dried aubergines (PAT)
- Sun dried green tomatoes in olive oil (PAT)
- Sun dried peppers (PAT)
- Sun dried red tomatoes in olive oil (PAT)
- Sun dried tomatoes (PAT)
- Sun dried wild mushrooms (PAT)
- Tomato sauce (PAT)
- Wild Mushrooms in olive oil (PAT)
