Variety of great value among the green olives. It represents a great heritage of Piceno agricultural area. The cultivation of the olive tree in this area has always been historically linked to the Greek and Phoenician rules and has always represented a cause of pride.
In the 16th century, the Olivetan Benedictine monks of Sant'Angelo Magno started to process olives with the so-called "ranno" (a mixture obtained by dissolving in water quicklime and ash). Afterwards, they were flavored in a mixture of water, salt, and wild fennel. Ascolana Tender Olive has a pale green drupe, a rich pulp, a small stone, a tenderness that makes it particularly suitable for the filling.