When the sun floods Italy, the pillars of the Renaissance are revived.
Time goes by more slowly and that’s the right time to savor the little things. This Italian-inspired dish includes carefully selected, high-quality traditional ingredients that lend it its exquisite flavor.
Olive Variety Manzanilla
The fine Manzanilla Sevillana olive turns wine red as it ripens.
The Manzanilla olive is ideal for eating cured. Its flavor, size and appearance are very good.
Tasting Notes Olive à la calabraise
Brilliant, even yellowish-green color.
Firm, without being stringy or grainy.
Aroma and Flavor
These olives, with their distinctive aroma and flavor, are lightly bitter and salty when ripe. Their meticulous processing ensures that the result is free of unpleasant flavors or aromas.
How are Olives à la Calabraise made?
The superlative Manzanilla variety is combined with selected ingredients, Extra Virgin Olive Oil, pepper, garlic, sweet paprika and spices for a final product with a balanced flavor, aroma and texture and uniform olive size.