Olive nere

Small, firm black olives in brine – robust in flavor, with a spicy depth not found in milder table olives. Their compact size and dark ripeness give them a concentrated aroma: salty, slightly bitter, with a long, astringent finish.

The brine preserves the texture and natural flavor – not an oil-based marinade that masks the fruit's essence, but an honest preservation method that lets the fruit speak for itself. Serving temperature: room temperature , to allow the aroma to fully develop.

Enjoy it neat as an aperitif on a board, in salads, or as a classic ingredient in a Provençal rabbit or braised dish. A dry Vermentino from Sardinia or a robust rosé from the south pairs well with it.