Spicy Dried Black Olives, Cellina di Nardò

Olives, green or black, are the fruit that gives us extra virgin olive oil, the “green gold”, and they have a firm place on our tables.

They were once food for poor households and farmers, and only later came to be widely known and appreciated.

Olives are grown mainly for oil, but table olives are increasingly common. You will find green and black olives with the stone or pitted, sliced, in brine, dressed, stuffed, baked, dried and in many other forms. They turn up in antipasti, salads, first courses, bread, sauces, rice and pâtés, and in fillings for fish or meat dishes.

Our range is carefully selected and grown in Puglia. These dried Cellina di Nardò black olives are worked by hand and are spicy, with a pinch of bay, rosemary, garlic and salt.

They are good on their own, and it is hard to stop at one. Use them in salads and antipasti, in first and main courses, or on a Puglian focaccia.

Dried black Cellina di Nardò olives, spicy, with a pinch of bay, rosemary, garlic and salt.