Antipasti

Green olives without stone, of firm consistency, uniform size and intense colour. SUPERIORE.DE

Ingredients: olives, water, salt, acidity regulator: citric acid, antioxidant: ascorbic acid

Red and yellow pepper fillets, large and fleshy, without skin, roasted and marinated in oil. Mild and aromatic for starters, salads or with bagna cauda. SUPERIORE.DE

Ingredients: Fresh peppers 58% (origin EU), tomato flesh, onions 4%, sunflower oil, sugar, salt, acidifier: lactic acid (E270), garlic.

Small, mild Borettane onions with the typical Balsamico taste. The perfect addition to any antipasti or salami plate. SUPERIORE.DE

Ingredients: "Borettane" onions, balsamic vinegar from Modena 11% (grape must, wine vinegar, colorant E 150d, antioxidant sulfur dioxide), water, wine vinegar, sugar, salt, sunflower oil, olive oil, antioxidant sulfur dioxide

Aromatic, green olives in Calabrian-style oil. The spicy fruits are lightly pressed and delicately dressed with fennel seeds, pepand finely sliced garlic. Simply enjoy on their own or as a spicy accompaniment to pecorino or salami. SUPERIORE.DE

Ingredients: Green olives 44%, sunflower oil 37%, chilli 15%, salt, garlic, spices, acidity regulator: lactic acid, antioxidant: ascorbic acid

Kalamata olives from Italy, of firm consistency, typical taste, pickled in sunflower oil and spicy herbs.

Ingredients: Kalamata olives 63%, sunflower oil, aromatic herbs, garlic, wine vinegar, salt

A fine olive variant are these Leccino olives with pine nuts. They go very well with an aperitif or cocktail, but also as a side dish with poultry and fried fish. The short crunchy bite on the pine nut is extremely amusing. SUPERIORE.DE

Ingredients: pitted black olives 56%, sunflower oil, pine nuts 4%, basil, salt, addition: acidity regulator citric acid, antioxidant: ascorbic acid

Best halved tomatoes, delicious fruity taste and nice fleshy. As a side dish on antipasti plates and to refine sauces. SUPERIORE.DE

Ingredients: dried tomatoes, sunflower oil, salt, wine vinegar, garlic, oregano, chilli, antioxidant: ascorbic acid.

Wonderfully fleshy, firm giant olives with stone, pickled in brine. As a snack with wine or martini or as an ingredient in roast sauces with white meat. SUPERIORE.DE

Ingredients: Olives 57%, brine 43% (water 36%, common salt 7%), acidity regulators: lactic acid, citric acid, antioxidant: ascorbic acid

Our probably best dark olives, small hand-picked olives of the Taggiasca variety of different colour, from grey-beige to dark brown. After harvesting, they are stored for six months in brine in old Barolo barrels to remove the bitter substances. The wine barrels also give them a certain sweetness. Then they are pitted and marinated in the best olive oil. Their taste is spicy and nutty. SUPERIORE.DE

Ingredients: Taggiasca olives from the province of Imperia 61%, extra virgin olive oil 36%, salt, additive: acidity regulator citric acid

Huge olives from ancient trees in Northern Puglia. The fruits have a firm consistency, uniform size and intense colour. Best product of highest quality and fine taste. SUPERIORE.DE

Ingredients: green olives, water, salt, antioxidants: lactic acid, ascorbic acid

Red, hot mini peppers stuffed with a farce of eight vegetables, tuna and anchovies, marinated in olive oil. Piquant in taste and very decorative on antipasti plates. SUPERIORE.DE

Ingredients: cherry peppers 35%, extra virgin olive oil 33%, tuna 25%, anchovies, capers, parsley, wine vinegar, salt