Puglia · Dal 1966
Olive in Salamoia
Whole olives in sea-water brine · 100% Peranzana
Whole Peranzana olives, preserved in a simple sea-water brine to bring out their natural flavor. Firm, meaty flesh and a sweet taste with a gently savory finish.
- Preserved in sea water
- 100% Puglia Peranzana
- No added preservatives
- Natural processing
- Secure payment
- Protective packaging
- Traceable supply chain
In short
Olives the old way, in sea water
A brine unlike any other in the world: only purified sea water (mechanical and ionic filters), giving Peranzana olives 12–18 months to lose their bitterness naturally.
No added salt, no correctors, no colorings. Just one acidity regulator (lactic acid).
- 100% Peranzana native cultivar
- 63% olives, brine of sea water only
- 12–18 months resting in sea water
- Hand-picked in late November
- Crisp flesh, a slightly tart flavor with hints of artichoke and unripe tomato
Versatility
Ideal for
Versatile in the kitchen, perfect from aperitivo to main course.
- Aperitivi and antipasti
- Green, rice or pasta salads
- Pâtés and vegetable spreads
- Dressing pasta dishes and mains
- Ready sauces and fish ragù
- Pasta alla puttanesca
The difference
Why choose Olive in Salamoia
We are the only producers in the world making olives in purified sea water. Compared with common table salt (100% sodium chloride), sea water brings a complete mineral profile: less sodium, more potassium and calcium.
- The world's only production in purified sea water
- Olives hand-picked in late November
- Complete mineral profile (–sodium, +potassium, +calcium)
- No preservatives, additives or colorings
- The signature cultivar of the Alto Tavoliere
A simple, authentic flavor, as if hidden in the sea for centuries.
Territory
Origin of the grain and territory
It all began with a passage from the Aeneid: a Greek fisherman casting his nets along the coast saw olives floating in the water. He tasted one and, to his amazement, found the bitterness gone.
Hence the question: what if the ancient Greeks used not salt — a good so rare and precious that "salary" derives from "sale", salt — but sea water itself to cure their olives?
That is how our method, unique in the world, was born: sea water purified with mechanical and ionic filters, where Peranzana olives rest for 12–18 months. A thousand-year-old recipe rediscovered, now at the service of contemporary dining.
For over ten years we have received national and international awards for quality, innovation and authenticity.
Who it is for
What is Olive in Salamoia
The èViva Olives in Brine are whole Peranzana table olives, with the stone, preserved in purified sea water: a vegetable preserve with an ovoid shape and a purplish colour tending to black, with crunchy flesh.
The processing method is inspired by the Greek legend of the sailors who found in the sea olives fallen from the coastal olive trees, already perfectly debittered by the salt of the water: a slow and natural debittering of 12–18 months, without additives.
Technical data
Specifications
Sea water has a complete mineral profile: less sodium, more potassium and calcium, and gives a clean olive and herbaceous aroma with hints of artichoke and unripe tomato.
Comparison
vs standard flours
The result
Results in your dough
With Peranzana olives in brine you can bring to the table:
- Whole olives with crunchy flesh and clean stone detachment
- Fresh herbaceous aroma with a hint of artichoke and unripe tomato
- A balanced mineral profile thanks to the sea water
The prolonged rest in sea water gives olives debittered in a natural way, without additives or chemical correctors.
How to use it
Practical tips
Serve at room temperature, drained from the brine. A drizzle of Peranzana EVOO lifts their aromatic profile.
- Aperitivo
- Charcuterie boards
- Focaccia
- Salads
- Sauces
Once opened, keep the jar refrigerated and use within 7 days.
Per 100 g
Nutritional values
Quality checks
Food safety
Our olives are processed in a certified facility, with controls across the whole supply chain. The sea water is purified with mechanical and ionic filters.
- 100% traceable Italian olives
- Purified sea water, mechanical and ionic filters
- No added preservatives or colorings
- 36-month shelf life, recyclable glass jar
Notice
Allergens
Gluten-free, lactose-free, egg-free, nut-free. Contains the stone. Produced in a plant that processes lupins, celery, fish.
Store in a cool place, humidity and temperature max 20 °C, away from sunlight. Shelf life 36 months unopened; after opening store in the refrigerator and consume within 7 days.
Verified reviews
What our customers say
The products I bought are pasta, flour and olives. All of excellent quality. An experience I recommend, I've been a customer for a few years now!
Flours of excellent quality, they give an extra edge to your baked products. Peranzana olives in sea water absolutely worth trying, they are amazing!
As always, Agricola Piano's products are a sure thing. Highly recommended for their high quality, and a special thank you to the kindness of the owners, with whom you can discuss any question.
FAQ
Frequently asked questions
Why do you preserve the olives in sea water?
How long does the brining last?
Why leave the stone?
How to store them after opening?
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