Artichoke caponata prepared with Geraci extra virgin olive oil and artichokes.
The recipe is a variation of the original eggplant caponata, which includes fresh artichokes and crispy celery, capers and tomato.
Gerarci extra virgin olive oil is made from Nocellara del Belìce monocultivar olives, harvested by hand and processed by cold extraction.
Ideal with meat, fish and as a topping for bruschetta.
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Sour-sweet flavor of tomato, artichoke, crisp celery and capers, rich aroma of freshly cooked with sweet aftertaste.
Traditional Sicilian one-pot dish to be eaten cold with bread or rice balls or hot bruschetta.
Excellent side dish for meat or fish.
Seasonal Sicilian artichokes, peeled tomatoes, fresh celery, onion, Geraci extra virgin olive oil, pitted green olives, tomato extract, capers, wine vinegar, sugar, salt, pepper. No preservatives or additives
Ingredients of Italian origin, except pepper of Indian origin, Tellechery variety sterilized without irradiation.
Handcrafted from fresh raw materials.
Well dense and rich
Glass jars of g 280, g 180 and Kg 3.100 net
Pasteurized tubs: 2 kg net
12 Jars of 280 g
Europallet 80x120 - 13x12 rows = 156 boxes
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