Olive verdi giganti

Large, green table olives with pits preserved in brine – harvested before full ripeness, which gives them their characteristically firm texture and fresh, slightly bitter aroma. The term "giganti" is no exaggeration: the flesh is abundant around the pit, firm to the bite and juicy.

On the palate, they exhibit a distinct salinity, a slight bitterness, and a long, greenish-grassy finish. Rinse briefly and bring to room temperature before serving. They pair well on an antipasti platter alongside mortadella, young pecorino, or provolone. Dry white wines with lively acidity are ideal wine pairings – a Verdicchio dei Castelli di Jesi or a young Vermentino from Sardinia.