Arbequina olives in brine · 220 g

Table Arbequina, hand-picked and whole, unbruised: a split olive spoils in brine. They are cured in brine for months. The salt slowly draws out the fruit's natural bitterness — oleuropein — and there is no shortcut: no caustic soda and no hurry, it takes as long as it takes. We taste them until they are ready. Packed in their own brine with a hint of herbs. Small, fleshy, and clinging tightly to the stone, as this variety should.