Cracked olives · 400 g

Cracked olives. Before curing, each one is given a sharp tap that splits the flesh without reaching the stone. That crack is the whole trick: water gets in sooner, the bitterness leaves far faster, and the dressing works its way inside instead of sitting on the skin. That is why they are ready in weeks rather than months. Dressed with thyme, fennel, garlic and a little lemon. Crunchy and more flavourful than a whole olive — the classic olive to pick at.