Pitted Nocellara del Belice
Storage condition: Keep chilled
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.
Please note the 400g vacuum packs come as a 'dry mix' (i.e. without brine) and need to be consumed within two weeks of ordering.
Pitted Nocellara Olives, Salt. Packed in: Water, Salt. Acidity Regulator: Lactic Acid, Citric Acid. Antioxidant: Ascorbic Acid.
400G: KEEP REFRIGERATED, ONCE OPENED KEEP REFRIGERATED AND CONSUME WITHIN 3 DAYS. PLEASE NOTE THAT THE 400G PACK IS VACUUM PACKED AND DRAINED WITHOUT ITS ORIGINAL BRINE.