Large, pitted bright green olives from Sicily, pitted. These early harvest olives are cured for 10-25 days using the Castelvetrano method - a process which means that they retain their vibrant colour, notably delicate, fresh flavour and firm yet juicy texture.
Ingredients:¬†Pitted Nocellara Olives, Salt.
Packed in: Water, Salt. Acidity Regulator: Lactic Acid, Citric Acid. Antioxidant: Ascorbic Acid.