Cerignola Olives
Large olives, with a firm, meaty flesh. Traditionally they are cured with lactic acid. We cure ours with only lemon juice, no other acid.
Descriptions below.
Large olives, with a firm, meaty flesh. Traditionally they are cured with lactic acid. We cure ours with only lemon juice, no other acid.
Descriptions below.
Large olives, with a firm, meaty flesh. Traditionally they are cured with lactic acid. We cure ours with only lemon juice, no other acid.
Descriptions below.
Lemon & Rosemary
Cold-cured organic Cerignola olives in a sea salt brine. Infused with organic lemon and organic rosemary.
Lemon Only
Cold-cured organic Cerignola olives in a sea salt brine. Infused only with organic lemon.
Price before S&H.
Our olives are cold cured so they are fresh and alive. They are not pausterized, so they are not shelf-stable. They are semi-perishable. They can be out of refrigeration for short periods of time, but please refrigerate them as soon as you receive them.
