These high quality large green Sevillano olives (also known as 'The Spanish Queen') have been hand-picked and wild fermented, as is the Mediterranean tradition. The olives are brined for 18 months in Australian spring water and kiln-dried sea-salt - a process that aids in removing the sharp bitterness of the raw olive, while maintaining its distinct flavour. Tangy and slightly bitter, these olives are perfect in a gin martini, enjoyed on their own or warmed slightly with some orange peel and eaten as Tapas.
These high quality large green Sevillano olives (also known as 'The Spanish Queen') have been hand-picked and wild fermented, as is the Mediterranean tradition. The olives are brined for 18 months in Australian spring water and kiln-dried sea-salt - a process that aids in removing the sharp bitterness of the raw olive, while maintaining its distinct flavour. Tangy and slightly bitter, these olives are perfect in a gin martini, enjoyed on their own or warmed slightly with some orange peel and eaten as Tapas.