Culinary tips

  • On a bruschetta
  • With some grissini as a munchie
  • To enhance dishes with strong fish and mediterranean sauces

Practical info

  • Available in 180g and 1480g jars

Points of sale

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To obtain the pure quality that our olives offer, we need to ripen them in brine for a good few months and take them out of the brine at just the right moment. Too long in a brine can ruin a whole barrel.

Elisa Petrucci

In short
  • Small Cellina olives, all the way from Salento in south Puglia
  • Small black olives with pits
  • Late harvest and slow brine ripening for 6 months