Olives with Orange

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lives with Orange is a typical recipe from Umbria, made with very simple products that everyone already had at home. It is a traditional recipe that was prepared particularly during the olive harvest period and continued until the olives were available on the tree. Perfect for a modern aperitif or with a good glass of white wine which I recommend below, excellent as an appetizer, or as a side dish to boiled and boiled meats

Olives with Ancient Orange Recipe from Umbria

I still remember my paternal grandmother when we went to the olive grove to choose the most beautiful and ripest olives, then after having checked and removed them again, she put them in the oven of the wood stove she had in the kitchen and He very carefully dried them, making sure they remained soft and did not burn. This is my family's age-old recipe. They were delicious, a real pleasure. Today, if you don't have an olive grove where you can go and pick them, to enjoy them, just find dried and unseasoned black olives at the grocery store, and prepare them yourself at home, it's not the same thing, but it resembles it

Ingredients for preparing olives with orange

Doses for Four People

500gr of Marure Olives

Santa Margherita Bolognami Extra Virgin Olive Oil

Wild Fennel

Orange Peel

2 Cloves of Garlic

Black Pepper

Salt

How to Prepare Olives with Orange

Wash the olives and place them on a tray, dry them in the oven at medium-low temperature until they have become wrinkled but remain quite soft. Arrange them in a salad bowl and season them with a sauce prepared with EVO olive oil, thin orange peel obtained by peeling it with a potato peeler to avoid the white part of the peel which is bitter, cut into small thin strips, two cloves of garlic cut into very small cubes, a spoonful of wild fennel flowers, salt and black pepper to your liking. They must be moist with oil but not immersed in oil. Mix carefully and leave to flavor for at least two to three hours before serving, they are even better the day after preparation. If you don't have the opportunity to pick them directly from the olive tree, buy dried but unseasoned black olives and then follow the same seasoning procedure described above. You can store them for a few days in the refrigerator in a glass jar

The Wine I Recommend with Umbrian Olives and Orange

As an aperitif with Umbrian Olives with Orange I recommend the Blanchus Brut Terre de la Custodia, it is a Charmat Lungo method produced with Grechetto grapes, therefore also suitable for the whole meal, which are grown at a high altitude of approx. 350 above sea level, with a spurred cordon training system from 15 year old vineyards, located in the Torrececcona area of Todi. The soil we find in this area is predominantly medium-textured. The surface of the vineyard is approx. 3 Ha with a planting density of 4500 vines/hectare with an average production per hectare of 120 quintals. The grapes are harvested by hand in the coolest hours of the day, usually at the end of August, and immediately taken to the cellar where they are cooled with dry ice to be sent for soft pressing of the whole bunches. After which the must undergoes static decantation for 24 hours. Fermentation takes place using selected yeasts, at a controlled temperature between 13 and 14 C° in steel. The secondary fermentation takes place in autoclaves at a controlled temperature between 14° and 18°C with periodic Remuage. The aging on the yeasts is approx. 9 months. In the glass it presents a pale straw yellow color with greenish reflections. The perlage is very numerous, persistent and fine-grained. On the nose there are aromas of yellow fruit and citrus fruits, with a light sensation of bread crust and pine needles. In the mouth it is sharp like a sword, great freshness well supported by fullness, in the finish it is long and mineral notes can be perceived. Serving temperature 6° C