Greece black olives in brine
Ingredients: Olives, water, salt.
The black olives we use are of the “Conservolia” variety from the Amfissa region in Greece and the “Picual” and “Manzanilla” varieties from the area south of Alexandria in Egypt.
After harvesting, they are placed in natural brine to mature for several months before being ready for processing.
The color ranges from brown to purple with the pit. Ideal as an appetizer, in main courses, and as a snack during aperitifs.
