Crunchy, Crisp, and Unapologetically Bold. These Taggiasca olives aren’t your usual briny bar snack. Hand-selected, harvested, and processed all in the same day, they’re washed for a month—no shortcuts—before fermenting in brine with thyme and bay leaves for extra depth. After months of meticulous care, each olive is pitted by hand, then dried until they’re crunchy and uniquely addictive. They’re bold, rustic, and crafted for those who savor real flavor. Try them as an unforgettable garnish on pasta, seafood, or meats, or grind them up with breadcrumbs for a game-changing pasta toss. These olives are Sicily in a bite—intense, earthy, and downright unforgettable.
