A Gem of Italy: Tenera Ascolana Olive
Ascolana Tenera olives are considered one of the finest olives in the world.
Family growers like Maurizio in the Rosara area outside of Ascoli Piceno carefully cultivate this ancient olive loved by Pliny and others.
Dominick Cerrone, owner of Good Mansion Wines,toured the L’Olio Tenero olive press house, Frantoio Angelini, with 4th generation owner Alessandro. This is where the olives are cleaned, with leaves and branches removed.
The Good Mansion Difference
1. Fresh Ascolana del Piceno, DOP, in brine, by the pound.
Savor the natural tender and sweet flavor of Ascolana Tenera olives with a touch of fresh fennel, traditionally added to the brine during the curing process. These table olives are ideal for pairing with Italian sheep cheeses and charcuterie from our shop.
2. Stuffed and fried “all’Ascolana.” This style of preparation is a traditional antipasto from the Ascoli Piceno region. Our staff carefully pits our imported Ascolana olives by hand. Then, we stuff them with a savory blend of chicken liver, veal, pork, Parmigiano and nutmeg, and bread them. Take some home to fry up for your next dinner party!
3. L’OlioTenero extra virgin olive oil. The pride and joy of Ascoli Piceno. Our farmers make this spectacular monocultivar olive oil from 100% Ascolana Tenera olives. The fruit is pressed within eight hours of harvest to ensure the highest possible quality. Intense fruity notes of sun-dried tomato join with a brilliant herbaceous spiciness from its high polyphenol level, plus just a touch of excellent bitterness. Thanks to world renowned olive oil expert Dottore Leonardo Seghetti, this Gambero Rosso three leaf olive oil is the highest expression of the ancient ascolana tenera olive.
This video shows how Monica makes our olive all’ascolana 100% by hand, from pitting to breading. The perfect antipasto!