Among the cultivation of our farm there are broccoli. We harvest them in these days and till the beginning of April respecting the seasonality of the raw material.
Our broccoli belongs to a traditional ecotype of the Alta Valle del Sele called in the local dialect “spiert“, that is “spontaneous“, “wild“. A term that represents very well the natural relationship of this vegetable with the land in which we continue to grow it. It’s here that we preserve the seeds and give our contribution in respecting the local biodiversity.
It is an ecotype that over time has found its ideal union with the fertile lands of the Alburni Mountains, where our fields are located. We cultivate them in open-fields, in the middle of the typical Mediterranean vegetation. After the crop, broccoli are processed by hand and placed in the jar, ready to be tasted. Let’s see how.
Preparation of broccoli in oil
Harvested and placed in large baskets, to preserve all their freshness, broccoli are transported to the laboratory, within 24 hours of collection. Here we proceed first to select the best parts and then to wash them. The next step is the blanching in water and vinegar, then the broccoli is left to drain and cool.
A box of broccoli.
Broccoli are selected by choosing only the best parts.
Washed broccoli.
Blanched broccoli.
The final steps. Broccoli are placed in jars, previously sterilized, dressed with our extra virgin olive oil, garlic and hot pepper. Without the addition of dyes or preservatives. You havejust to taste and enjoy a product that has authentic and genuine scent.
Extra virgin olive oil, garlic and spicy chilli ready for seasoning.
The cap closes the jar and the oil is ready.
Broccoli is placed in the jars.
Once opened the jar, add a little oil and keep it in the fridge.
How to use
Our broccoli in oil are suitable to enrich appetizers but also for seasoning pizza or stuffing a piadina a focaccia.You can also combine it as a side dish of meat, fish and cheese.
