Oras II | olives in brine
Table olives carefully selected from among the best Italian cultivars.
The olives in brine are first washed in water and then debittered in salt water for at least 40 days, then washed again and immersed in a pot of water, salt and a bay leaf for fragrance.
They are presented whole, with pits, with the opaque colour typical of the natural debittering.
These olives are deliciously crisp, thanks to their lightly salted flavour, are excellent accompaniments for wines and cocktails and are a perfect appetizer.