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Traditionally they are made with the large, green, mild “Ascolana Tenera” variety of olives. It’s one of those “una tira l’altra” foods — an Italian idiomatic expression that translates literally as “one pulls another,” meaning: “You can’t eat just one.”
They make a great aperitivo snack with a glass of chilled prosecco or rosé — or your favorite aperitivo drink — and are a wonderful finger food for cocktail parties.
Enjoy them in our vegan vegan version and don’t try to save any for later: it’s impossible!
They come served with mixed green leaves and vegan parsley mayo.
HOW TO REHEAT YOU OLIVE ALL’ASCOLANA:
Put them in an oven tray (without the leaves) and warm them up in the preheated oven @160°C for 10 minutes, until piping hot.
You can accompany your stuffed olives, with a sparkly white or rosè wine like a prosecco or a light blonde beer.
HOW TO DISPOSE OF THE PACKAGING:
You can dispose of the container in the GREEN WASTE BIN!
The Vegan Mayo, instead can be disposed of in the plastic recycling bin, after having been rinsed.
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