Picked completely by hand, without the help of mechanical means, is characterized by quite big dimensions, oval shape and a high pulp/core ratio, it’s crunchy, fresh and it’s ideal to enrich an appetizer. The typical flavor is obtained from a fermentation wich takes place according to an ancient Sevillian method.

This autochthon variety is cultivated in the so called “chiusure” (closing), it’s a quite big olive with rounded shape, that reason is also called “apple-olive”. It’s ideal for appetizers, but it’s also particularly well suited to cooking, in combination to fish second plates or as a dressing for vegetable side dishes.

Can’t lack in cuisine. They have an excellent taste. For their versatility they are really suitable to flavor every sort of recipes. Very good as a snack or an aperitif, appetizing in a green salad or in a potato-salad. Unfailing in meat cooked after the pizzaiola manner or in a baked fish. And then… let’s play upon fantasy!

The Cellina di Nardò olive, also known as Saracena or Scurranese, is an olive with great character, ideal for enriching wild herbs dishes, excellent for making pizzaiola sauce, perfect to flavor the Salento Puccia.

The origins are probably Tuscan, they are characterized by a sweet and soft taste, they are ideal for aperitifs, to enrich pasta dishes, salads and to prepare excellent patés.