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Ascolana olives are large, plump olives that grow on the Ascolana Tenera olive tree. Ascolana olives have a thin pale green skin with a milky white interior. They are harvested and eaten as a table fruit because of their large size, each olive weighing between 8 to 10 grams. Ascolana olives are also prized for their oils and produce a light colored oil. When cured in a brine the olives have a mildy tart flavor.
Ascolana olives are available late fall to spring.
Ascolana olives are botanically known as Olea europaea v. ascolana. They originated near the city of Ascoli Piceno, after which they are named. The olives are often used to make a fried olives dish called “Olica all’Ascolana” which is traditionally only prepared during festivals and specials occasions.