Greece black olives in brine

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.

PACKAGING

Leccine whole black olives

Leccino, also known as Leccio, is a variety of Tuscan origin that is easy to cultivate.

This variety requires good sun exposure and well-drained, clayey-calcareous soil. It is widely distributed from Tuscany to Campania.

The olives are small and have a slightly bitter but pleasant taste.

They are excellent when consumed as an appetizer, on pizza, or in meat-based recipes.

PACKAGING

Black olives in dry salt

Salt-cured dried olives are a traditional Moroccan product with a high level of authenticity, derived from an entirely artisanal process, which is believed to have Greek origins.

The process begins with a careful selection of fully ripe olives. After several washes to reduce bitterness, the olives are dried and placed in barrels with salt, where they are left to cure for about three months.

By the end of the process, the olives have a glossy appearance, a soft texture, and a full, robust flavor.

They are excellent as ingredients in cooking and as appetizers.

PACKAGING

Peranzana whole black olives

The Peranzana variety olives are typical of the north-western area of the province of Foggia.

They appear in a brown/purple color, shifting towards black. The taste is initially sweet, then becomes intense, slightly bitter, and has a surprising hint of artichoke.

They are suitable for various uses, such as appetizers, aperitifs, and as seasonings for meat and fish sauces.

PACKAGING

Pitted black olives confites

Black Olives are obtained from the processing of olives that have turned dark through oxidation; this process gives them a vivid, bright black color and a sweet flavor.

The variety used is “Hojblanca” from the Córdoba region in Spain.

They are excellent in salads and as a topping for pizza.

PACKAGING

Passolone black olives

Mature olives are harvested and immediately processed in barrels with dry salt to remove bitterness and cause the pulp to wrinkle.

Commonly known as “Passolone” because of the wrinkled texture of the pulp, these olives are either Sicilian of the “Nocellara del Belice” variety or Greek of the “Conservolia” variety.

These olives are excellent as appetizers, as accompaniments to main dishes, or in mixed salads with fresh vegetables.

PACKAGING

Whole black olives confites

Black olives are obtained from the processing of olives that have been veraison and turned black through oxidation; in this way they take on a bright black color and a sweet taste on the palate.
The variety is “Hojblanca” from the area of Cordoba in Spain.

They are excellent in salads and to put on pizza.

PACKAGING

Gaeta black olives

The Itrana olive is a typical product from Lazio, originating from the town of Itri, which overlooks the Gulf of Gaeta.

Known as Gaeta olives due to their export from the nearby port of Gaeta, these olives are harvested in the spring months of March and April when they turn dark and intense in color. It is often referred to as the “queen of olives.”

It is suitable for various uses, such as appetizers, side dishes, appetizers, and in cooking for preparing meat and fish dishes.

PACKAGING

Romanelle baked black olives

These olives can come from various origins, typically including the “Bella di Cerignola” variety from Puglia and the “Halkidiki” variety from Greece.

The olives undergo several processes before being oxidized and baked.

After cooking, they have a very distinctive sweet aroma and taste, making them a great accompaniment to appetizers or for use in cooking.

PACKAGING