Celline olives with myrtle

Olive Celline with Myrtle: The Authentic Taste of Salento

Olive Celline are one of the most appreciated gastronomic treasures of Puglia, especially of the Salento region. This small fruit, part of the native Cellina di Nardò variety, is known for its sweet and fruity taste, ideal both as black table olives and for producing high-quality olive oil. If you're looking for a versatile and genuine ingredient, Celline olives in brine are perfect for enriching your dishes and offering your guests an authentic experience of Puglia's flavors.

Puglian Recipe with Olive Celline and Myrtle

These black Celline olives, soaked in a delicate brine, are flavored with myrtle leaves, which give them a fragrant and Mediterranean aroma. Not only do these olives enhance your Italian-style appetizers and aperitifs, but they also work perfectly as an ingredient for your first and main courses. Try them in pasta alla puttanesca or in traditional meat dishes like "alla cacciatora." For an authentic touch, you can also use them in Puglian-style cooked vegetables, such as the famous "paparine."

How to Use and Store Olive Celline

Celline di Nardò olives can be served as they are or paired with cheeses, cured meats, and pickles for a typical Puglian appetizer. Thanks to their soft texture and delicate flavor, they are also ideal for making sauces or dressings, such as the typical sugo with Celline olives, which adds a taste of Salento to your meals. Be sure to store them in a cool, dry place, preferably in the fridge, to preserve their freshness and flavor.