Sutter Center For Psychiatry

The table olives

addition to ' oil, we also produce table olives, following traditional recipes of our grandparents ...

The olives are handpicked and transported directly from the company immediately in crates.

Staff authorized, and then proceed to manually select the proper preparation ...

The olives that we use are mostly of the variety "Gerace" and according to the ingredients and preparations are obtained: The

olives in brine for this recipe using only freshly picked green olives. The fruit should be free of spots or other imperfections. After selection, the olives are washed and placed in containers which will be kept until use. Then they are paid above the rest of the ingredients: peppers, whole, whole cloves of garlic, fennel, salt and water. The container is closed and is tucked in the following days when the water level had come down! The

black olives know tt'olio , for this recipe using black olives (olives are always green ones are just more mature !!!!). After selection, they are "engraved" in three places for the long and soaked in water (after being washed). The water is changed daily (changing speeds many times the "sweetening") to "disappear" the bitterness of the olives and only when they are "edible" are "mixed" with salt, chili pepper and chopped garlic, oregano ... Season are made well and then placed in glass jars, covered with olive oil, topped up if necessary in the following days. The

split black olives, for this recipe uses the same "process" of those above, but which are not preserved in oil, but consumed immediately ... The

black olives baked , follow the same procedure for the black split, but once you are ready to bake at a low temperature for quite long time, so that it becomes dry and the pulp is consumed within a few days! The

pickled olives for this recipe using green olives, remove the stones, which are "softened" ('impels) in water and vinegar, then they are salted and placed in glass jars with celery, carrots, garlic ... trying to press well and press out air and liquids to avoid spoilage.

The allivi burps are made with green olives private core, without using the stoner, but breaking the olives themselves with large stones, so as to remove the core and part of oil that the fruit itself contains .... They are then put into water to remove the bitter and seasoned with salt, fennel, pepper and garlic ...

All these preparations can be tasted in the restaurant attached to our farm, along with our other specialties!!