New vegetable organic preserves from autochthonous sea fennel organic crop (Crithmum maritimum L.)

1. Quality and safety of food products and functional foods for a healthy and balanced diet, protection of biodiversity 2.low environmental impact and biological techniques 3.Implementation of a marine fennel cultivation system in line with the principles of organic farming in the Marche region, while protecting biodiversity 4.Application of transformation technologies already in use with other fruit and vegetable products (bland pasteurization in jars, guided fermentation, drying / freeze-drying) for the production of new preserves, biological and functional spices based on sea fennel and soft Ascolana olives.