Marinades in brine according to old recipes.

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Manual selection of defective olives.

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Hand-sliced, salted and left to dry in the sun.

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Drained, washed and stuffed with a very delicate tuna belly batter.

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PEPPERS WITH CHEESE
The ripest and most delicate CARM olive oils are used to develop these mildly spicy green peppers. The peppers are harvested between September and October, with only peppers of the desired size being selected. The insides are removed before the peppers are placed in brine. When ready, they are drained, washed and filled with medium-aged cow's milk cheese so that its flavour does not overpower the taste of the peppers. These delicacies are a real treat for the most discerning lovers of Mediterranean flavours. They are ideal as an aperitif, starter or accompaniment to main courses.

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These hand prepared artichoke hearts are picked between March and May when they reach their ideal ripeness.

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Dried tomatoes cream with CARM olive oil.

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This creamy spread is prepared from hand-selected premium artichoke hearts blended with vinegar and olive oil.

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Green olive chunks and CARM olive oil.

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The typical fragrance of olives and olive oil perfectly marry and the resulting mixture gives life to an intense-flavored delicate paté.

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