MAP OLIVES SHOP RECIPES BLOGGERS CONTACTS ITALIANO LOGIN NEW Doypack READ MORE Retail less than kilo packs Foodservice bigger than kilo packs Industry Packages for manufacturers World of olives... BEST SELLING SELECTION VARIETY QUALITY Olives... a Family story The common passion of three generations LEARN MORE Recent recipes... The Rinforzo Salad 2204 con 551 The “Rinforzo salad” (rinforzo means “backing”)is a Neapolitan typical Christmas Eve dish prepared with cauliflowers, olives, capers, and pickled vegetables. Serves 4 - cauliflower 1 - anchovies in oil 5-6g - Gaeta black olives 150g or tsp 4 - Green olives 150 g or tsp 4 - Pickled bell peppers (150g) - Pickled capers (50g) or tsp 2 - salt, black pepper, vinegar, and EVO oil to taste Method Wash and clean the cauliflower, cut it, and simmer with salt for 10 or 12 minutes (until the cauliflower is cooked but still crunchy). Drain it and let it cool down, better if into cold water with ice for a minute to stop the cooking process. Drain the pickled bell peppers from vinegar and wash them under running water; then cut them in stripes or slices. Put the boiled cauliflower in a bowl and mix it with all the other ingredients: the green and the Gaeta olives, the capers and the anchovies (drained) and the bell peppers. Dress the salad with red wine vinegar and EVO oil, salt, and pepper to taste and stir the salad carefully without smashing the cauliflower (it is advisable to use two tablespoons). Before serving, put the salad into the fridge for a couple of hours, as to blend the taste. Buon appetito! view full post Risotto With Orange And Olives 3800 con 950 Ingredients: - 180g of Rice - 1 Orange with its juice - 1 onion - Extra Virgin Olive Romeo - Salt - Olives - Typical Abruzzese recipe - Butter - Parmesan cheese Preparation: Prepare a vegetable broth and toast the rice in a pan, adding an onion and a drizzle of extra virgin olive oil Romeo. Gradually pour the broth upon the toasted rice. Cut into strips the orange peel and reduce the juice in a saucepan. Store the reduction and in the same saucepan blanch the peel strips adding water, in order to take out the bitterness. When the rice is half cooked, add the reduced juice, the peel, the olives, and cream with butter and Parmesan cheese. With the help of a spoon dig a pocket in the center of the risotto and place the reduction. Buon Appetito! view full post Slices Of Beef With Olive Mayonnaise 2700 con 675 Ingredients: - 500g boneless prime rib For the mayonnaise preparation: - 1 fresh egg - 1/2 lemon - sunflower oil to taste - Olives - Calabrese recipe - Romeo extra virgin olive oil - a rosemary sprig Procedure: Heat a pan with cooking salt and place a boneless prime rib. With an immersion blender prepare the mayonnaise: squeeze a lemon add a whole egg and little-by-little seed oil. Blend the mix adding the rest of the seed oil till it is creamy.Break the olives into small pieces inside the creamy mix. Cut into slices the rib once it is cooked and with the help of a coppapasta serve it shaping them in a tart. Pan-fry for a few seconds what’s left of the rib with what’s left of the mayonnaise and the olives, assembling them in a sort of pyramid.Garnish the plate with a rosemary sprig , a few whole olives, a pinch of saltand a drizzle of Romeo extra virgin olive oil. Buon Appetito! view full post Salmon Mille Feuille With Cheese Olives 1816 con 454 Ingredients: - 200g of fresh salmon filets - 100g of fresh creamy cheese - Ficacci typical Napoletana recipe - 150g - fennel sprouts - Romeo extra virgin olive oil Procedure: In a frying pan heat a drizzle of Romeo olive oil adding the Salmon filets until golden. Pit the olives manually cutting them into pieces with a knive. Add the pieces of olives to a creamy cheese until they become a paste. Serve using a shallow dish, place the cream as the bottom and following the salmon fillets. Repeat the process until you reach the desired height, garnishing with fennel sprouts and a drop of Romeo oil and... Buon Appetito! view full post Recommended... Fusilli tuna, zucchine and Gaeta olives 952 238 Fettuccelle,dwarf chard, squid and olives 968 242 Parmigiana with goat’s ricotta and Olives 948 237 Monkfish filled ravioli, Cerignola olives 948 237 Tonnarelli Burina and Castelvetrano Olive 948 237 Grouper fillet, saffron and Gaeta olives. 1580 316 Rolled boned Rabbit on cauliflower cream 1340 335 Dried codfish, broccoli, olives, tomatoes 1512 378 Lasagna artichokes,taleggio,bacon, Olives 1845 369 Weekly winner is silvia_17791362 Silvia, on 30/03/2021 00:44:17, has won a tasty olives' gift box CHALLENGE RESERVED FOR ITALIAN FOLLOWERS Where do you find Ficacci olives? Here are some suggestions for you ... Ficacci Olive Co. Ficacci operates in the table olive and antipasti business since three generations becoming one of the main players in the industry. The business began in the sixties, aging and drying fresh olives in the traditional way. Soon, Ficacci olives became famous throughout Italy and lately on the worldwide market. Today, Ficacci is renowned for the freshness and quality of olives and antipasti, serving both retail and foodservice segments in more than forty countries. Latest News Certifications BRC British Retail Consortium Food saftey system, adopted by over 23k companies. download PDF IFS International Food Standard Quality safety standard for food manufacturing. download PDF ISO Int. Organization for Standardization ISO 9001 defines and regulates the company quality management systems. download PDF KOSHER Jewish Food Regulamentations The food that meets the requirements of kasherut is kashèr, in Hebrew כָּשֵׁר download PDF Contacts Romeo Ficacci s.r.l. Via Empolitana km 6,350 00024 Castel Madama Roma - Italia P.I. 02026931002 C.F. 08337170586 +39 (0)774 450 151 - Export +39 (0)774 45 01 345 export@ficacci.it Ficacci Olive Co. © Copyright 2016, ficacci.com