WE PRESENT YOU ONE OF THE OLDEST TREES IN THE MEDITERRANEAN BASIN
Our cherished carob trees love to sit in the sun, enjoy the breeze from the nearby coastal areas, the mild climate even in winter, surrounded by a rich and spontaneous vegetation, just as their “old” predecessors, whose origins are remote and still debated. We have evidence of their presence in naturalist authors such as Columella or Pliny the Elder, who defines the carobs, a fruit, “[…] not so much different from chestnuts […], except that in these fruits one can still eat the bark. They are as long as the fingers of men […] » (Historia Naturalis). But also the Gospels of Matthew and Mark speak of these fruits when they describe the “meal” of John the Baptist in the desert.
Some scholars think that these majestic trees were introduced in Italy by the Greeks or the Phoenicians and that they were spread in the Middle Ages thanks to the Arabs, who grow them and consume their fruits for food and medicinal uses. Here we have all the environmental elements favourable to their growth. The Arabs named this tree, and its name comes from the word “kharrub“.
There are many legends that accompany the long, long history of the carob tree. The best known is the one that tells of the presence of treasures hidden under the carob tree, and the more impressive was its trunk the more precious was the treasure hidden under it.
This may or may not be an invention, but we now know that the real treasure is in its fleshy fruits.
CAROB SEEDS AND PULP, A PRECIOUS HERITAGE FOR OUR DIET
Today like yesterday, our thousand-year old friend, the carob tree, long-lived and evergreen, grows up only to 12meters tall but its crown is broad and dense. The carob tree doesn’t like to show off its majestic beauty as opposed to its territorial friend, the olive tree. Its flowers, in fact, aren’t so eye-catching and its sweet fruit, the carob, melts into the branches because of the colour. However, it likes to be admired because it knows i’s offering precious gifts to our diet.
The carob pod is an healthy alternative to the chocolate, it is cholesterol free, it is edible and can be used in different ways: you can use the pulp and the seeds to make many healthy and natural products, providing rich nutritional benefits.
It is the most valuable treasure, isn’t it?
DISCOVER OUR CARRUBES
Olère, the only company in Puglia, has finally put into production its certified organic and Gluten Free carob pulp flour, derived from the centuries-old trees of Carob Amele Variety (typical of central-southern Puglia) present in our fields in Ostuni.
We are also studying and prototyping other products derived from carob flour, such as concentrated extracts and dry pasta. The cultivation of the Carob tree does not require fertilizers or pesticides because it is a resistant plant with very few natural enemies.
It is a plant that can reach 10 meters in height and 500 years of age of much older origin than the olive tree.
ORGANIC CAROB PULP FLOUR AMELE PUGLIESE VARIETY
IT IS A "GLUTEN FREE" PRODUCT
Can be used freely by celiacs.
NO TOXICITY
Absence of oxalic acid, present in almost all foods, which inhibits the assimilation of mineral salts in the intestine.
ANTIDIARROIC, ASTRINGENT
Regulator of intestinal peristalsis as it is rich in fiber.
INHIBITOR OF ACIDITY AND STOMACH SWELLING, ANTI-GASTRITIC.
REBALANCES INTESTINAL BACTERIAL FLORA
Solving problems with swelling of the belly. It not only absorbs, but eliminates, by means of tannins, the putrefactive germs which are one of the main causes of intestinal gas production.
SUITABLE FOR OBESITY
As the high presence of fibers, on average 4%, contributes to the improvement of intestinal peristalsis and has satiating properties.
CONTAINS POLYPHENOLS
Gallic acid in particular and anthocyanidins. antioxidant substances.
IT HAS BENEFICIAL EFFECTS IN TERMS OF REDUCING THE RATE OF CHOLESTEROL IN THE BLOOD.
PARTICULARLY SUITABLE FOR
TEA AND "CHOCOLATE"
The taste and color are reminiscent of chocolate, but it is sweeter than bitter cocoa.
The herbal tea is obtained by dissolving 2 teaspoons of carob flour in a cup of water at 45-50 degrees. Carob chocolate is obtained by putting 2 tablespoons of carob flour, 1 tablespoon of flour, 2 tablespoons of brown sugar in a saucepan and adding 250 ml of soy milk, stirring slowly until it reaches a boil.
SALTED AND PASTA
A percentage that can range from 10% to a maximum of 20% of carob pulp flour combined with normal or semolina flour, allows the preparation of an excellent bread, focaccia, taralli while for fresh or dry pasta we recommend 10. % of carob pulp flour.
CONFECTIONERY
In general, the Carrube pulp flour is used in gastronomy, also in place of cocoa,
for the preparation of desserts of all kinds.
Carob pulp is already sweet by nature, so you can avoid or limit the use of sugar. Also excellent for making spreads.