Content | A colorful mix of green, black, kalamata, essek and cerignola olives with pits (seeds). | Jumbo Greek kalamata with pits, dark purple olive with a smooth, meaty texture. | These olives are harvested right after ripening and matured by special techniques.
Has small seeds, thin surface and fleshy structure with a high nutrition value. | These are most commonly called oil cured, but actually they are only packed in oil after they have been cured. Originally Morocco. They are picked very ripe and black, then packed in layers of salt and left to cure with rosemary. Once they become soft and wrinkled, they are washed and packed in oil. | Bella di Cerignola Olives!
Large, mild in flavor and fruity, Cerignola Olives are perfect for antipasto or appetizer plates. | |
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