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Chalkidiki Green Olives
with rosemary

Grilled asparagus with green olives

Inolivia with Rosemary

 

INGREDIENTS
½ a kilo of green asparagus
350 gr of INOLIVIA pitted green olives with rosemary
Olive oil
Pepper
Juice of one lemon

 

DIRECTIONS
Blanch the asparagus in boiling water for 1 minute. Then place them directly in a bowl with cold water, to preserve their color and keep them crunchy.
Pin each olive on each asparagus. This will create a better visual result, but you can also roast the olives and the asparagus separately. Sprinkle with olive oil and grill for 5 minutes on each side, or over a hot fire grill for 2 minutes on each side. Spread the asparagus on a platter and sprinkle them with lemon juice, a bit of olive oil and black pepper.

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The Greek rosemary, arid, thus full of aromas from the Greek mountains, gives pitted olives an intense aroma reminiscent of the mountainous breeze. Strongly aromatic, they are a gourmet delight as a snack or to accompany any meal or drink.

According to the folklore tradition, rosemary got its name from the Blessed Virgin Mary, who left her cloak on the bush. By the next morning, the flowers of the bush had turned blue and since then the plant was named the Rose of Mary. Due to the bitter substances it contains, rosemary stimulates the digestive function and is recommended for those who feel fatigue, atony and exhaustion.

The green olives of Chalkidiki with rosemary ideally accompany a well aged red wine, as well as a Santorinian wine from the Assyrtiko variety, whose volcanic origin warmly embraces the intense flavor of rosemary.

Available in

Jar 170gr

Tin 10kg

Plastic container 10kg

Also available

Olives with pits

With Almond

With Red Pepper

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