Storage condition: chilled
Intensely aromatic olive with aniseed notes and a pleasant touch of bitterness. A Cailletier varietal grown in Andalucia, these small purple olives are carefully produced in small batches, fermented slowly and naturally in barrels of brine over several months, so as to retain the maximum levels of anti-oxidant flavonoids. Use them in a Niçoise and Greek salad, or with pizza and pasta.
Cuquillos is the Spanish-grown version of the French Niçoise, which is part of the Cailletier cultivar. In Liguria, Italy, it grows as the Taggiasca olive.
Appearance: Small and purple
Texture: Soft and fleshy
From: Costa Calida and Costa Almeria, Southern Spain
Cultivar: Lechín de Granada
Uses: Table, salad, cooking
Taste: Notes of hazelnut and almond
Pairs: Nicoise salads, greek salads, pizza and pasta
Did you know?
You'll find Cuqullios growing anywhere in between the Spanish towns of Murcia and Almeria.
Pitted Cuquillos Olives, Salt. Packed in: Water, Sunflower Oil.
ONCE OPENED, KEEP REFRIGERATED UNDER BRINE AND CONSUME WITHIN TWO WEEKS.
CONTAINS OLIVE STONES