These large Greek green olives are harvested at full size and carefully pitted before being preserved in a simple brine of water, sea salt and citric acid. Their size makes them popular in Mediterranean cuisine not only as a table olive but also for stuffing with cheese, garlic or anchovies. Olives contain monounsaturated fats, which are a key part of the traditional Mediterranean diet studied for its links to heart health and longevity. The pitting process uses mechanical methods that can occasionally leave traces of stone fragments, something common across the olive industry.
 
330g