Seasoned Tonda Iblea Olives
Our seasoned Tonda Iblea olives are the richest expression of the Iblean table: selected from the finest of the organic harvest on our estate on the hills of Ragusa, they are hand-pitted and steeped in our extra virgin oil with fresh garlic, wild oregano and chilli. The extended marination allows the Tonda Iblea's meaty, buttery flesh to absorb every aroma while retaining its firm, juicy texture. On the palate they burst with interplay of flavours: the olive's natural sweetness, the warmth of the chilli, the freshness of the oregano and the enveloping extra virgin oil. Ideal for tapenade, mixed antipasti, hearty salads or as a partner to meat dishes and aged cheeses. A premium product that turns any occasion into a gastronomic moment, irreproducible with conventional olives.
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In the Kitchen
Be inspired by Sicilian tradition
Tapenade with seasoned Tonda Iblea olives
Roughly blitz our seasoned Tonda Iblea olives with a drizzle of our organic extra virgin oil, Pantelleria capers and a desalted anchovy. The marinade already coating them — garlic, oregano and chilli — eliminates the need for further seasoning. Spread on warm bread crostini for an intense, fragrant starter that celebrates the flavours of the Iblean lands.
Sicilian mixed antipasto with seasoned Tonda Iblea olives
Compose a generous mixed antipasto with our seasoned Tonda Iblea olives, slices of aged Ragusano DOP, Iblean prosciutto crudo, sun-dried tomatoes and artichokes in oil from our estate. The aromatic oil coating the seasoned olives ties all the ingredients together, creating a lavish starter that tells the best of Sicilian gastronomy on a single plate.
From the magazine
Learn more
Qirat in Ragusa: summer evenings among the olive trees of Tenuta Chiaramonte
A sunset over the Hyblaean hills, a glass of wine, something good to eat and music that starts when the sun goes down. Qirat is the simplest way to experience the estate in summer.
Sicilian caponata: the original Ragusa recipe, step by step
Fried aubergines, celery, onion, tomato, olives and capers bound by a gentle sweet-and-sour. Caponata the way we make it at the estate, with the right quantities and the three mistakes that ruin it.
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