Black olives in dry salt -spicy seasoned

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.

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Spicy seasoned black olives

The black olives we use are from the “Conservolia” variety from Amfissa in Greece and the “Picual” and “Manzanilla” varieties from the area south of Alexandria in Egypt.

After harvesting, they are placed in natural brine for several months to mature before processing.

The color varies from brown to purple with pits. Ideal as appetizers, main courses, or snacks.

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Sweet seasoned black olives

The black olives we use are from the “Conservolia” variety from Amfissa in Greece and the “Picual” and “Manzanilla” varieties from the area south of Alexandria in Egypt.

After harvesting, they are placed in natural brine for several months to mature before processing.

The color varies from brown to purple with pits. Ideal as appetizers, main courses, or snacks.

PACKAGING

Sweet seasoned leccine olives

The “Leccino” variety, also known as “Leccio,” originates from Tuscany and is easy to cultivate. It requires good sunlight exposure and well-drained clay-limestone soil. It is widely spread from Tuscany to Campania. Small-sized olives with a slightly bitter but pleasant taste.

They are excellent on pizza or in meat dishes.

PACKAGING

Pitted leccine olives seasoned spicy

The “Leccino” variety, also known as Leccio, is a Tuscan variety of olive that is easy to cultivate. It requires good sunlight exposure and well-drained, clayey-calcareous soil.

It is widely grown from Tuscany to Campania. After several months of maturation, the olives are pitted. They are small in size and have a slightly bitter but pleasant taste.

They are best enjoyed as appetizers, snacks, or accompanied by meat or fish sauces.

PACKAGING

Spicy seasoned leccine olives

The “Leccino” variety, also known as “Leccio,” originates from Tuscany and is easy to cultivate. It requires good sunlight exposure and well-drained clay-limestone soil. It is widely spread from Tuscany to Campania. Small-sized olives with a slightly bitter but pleasant taste.

They are excellent on pizza or in meat dishes.

It is very common from Tuscany to Campania. Olives of small size and with a slightly bitter taste but pleasant on the palate.

They are excellent on pizza or in meat recipes.

PACKAGING

Pitted leccine olives seasoned with sweets

The “Leccino” variety, also known as Leccio, is a Tuscan variety of olive that is easy to cultivate. It requires good sunlight exposure and well-drained, clayey-calcareous soil.

It is widely grown from Tuscany to Campania. After several months of maturation, the olives are pitted. They are small in size and have a slightly bitter but pleasant taste.

They are best enjoyed as appetizers, snacks, or accompanied by meat or fish sauces.

PACKAGING

Pitted leccine olives flavored

Leccino, also known as Leccio, is a Tuscan variety of olive that is easy to cultivate. It requires good sunlight exposure and well-drained, clayey-calcareous soil.

It is widely grown from Tuscany to Campania. After several months of maturation, the olives are pitted. They are small in size and have a slightly bitter but pleasant taste.

They are suitable for consumption as appetizers or snacks.

PACKAGING