Large green olives with a firm and crisp texture grown in Sicily
Grown in Sicily and cured using the same Castelvetrano method as is used for Nocellara Olives. These large green olives have a crisp, firm texture accompanied by a creamy subtle acidity, making them very suitable for both food and drink pairing.
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Giarraffa Olives (contain salt) Packed in: Water, Acidity Regulator: Lactic and Citric acid, and Antioxidant: Ascorbic acid
Keep refrigerated, once opened, keep refrigerated under brine and consume within two weeks
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