These Manzanillo olives are picked while still green, and are then brined for 18 months in Australian spring water and kiln-dried sea-salt. This process aids in removing the sharp bitterness of the raw olive, while maintaining its distinct flavour. These crunchy olives have been paired with herbaceous and citrusy native lemon myrtle and saffron to compliment and strengthen the punchy flavour of the olive. A perfect antipodean twist on any antipasto platter.