We are also producing preserved vegetables and fruits from our own large garden were we are also growing a number of fruit trees and berry bushes.
The small and individual seasonal production includes preserves in vinegar, olive oil and saltwater as well as dried and baked fruits.
The production cycle including processing is done in a complete biological way.
Traditional recipes from the region have been used for processing our products.
Marinated Green Olives
with fresh hot pepperoni or garlic
Harvesting of olives is done by hand. After grading they are placed in saltwater with a number of herbs. Every three weeks the saltwater is being replaced. After three months the olives loose their bitterness and develop their special aroma. They are marinated in vinegar or olive oil and packed in vacuum backs with a minimum expiry date of 12 months.
Best with starters and appetizers, but also with pasta dishes and roast meat.
Marinated Black Olives
with fresh green pepperoni or orange peels
After harvesting black olives by hand they are graded and put together with various herbs and salt in a clay pot. No liquid is added. Juice that develops is taken off regularly and new salt is added. After six to eight weeks the bitterness is gone and the olive become their special aroma. Marinated in vinegar or olive oil, packed in vacuum bags with a minimum expiry date of 12 months.
Best with starters and appetizers, but also with roast meat and baked fish; it is also good with pizzas.
Fig Salami
Various varieties of figs from our own garden are dried slowly and grinded. Ingredients such as different nuts, honey and sultanas (all our own products) are added and flavoured with Grand Marnier. This is formed to a salami and vacuum packed. The minimum expiry date is 12 months.
Best with all cheese varieties, as dessert, but also with starters such as salami, raw ham and smoked sausages.
Baked figs
flambé with Grand Marnier
Fig varieties from our own garden are placed together with ingredients, sugar and honey on a baking tray and slowly baked with low temperatures. Then they are flambé with Grand Marnier and packed in sterilized preserving glasses.
Best with cheese and dessert, but also as preserves.
