"Grown organically in the fertile soil of northern Puglia, these black olives are carefully hand-picked at peak ripeness. Then they are seasoned to an ancient Apulian recipe, soaked in low-salt brine, and packed within hours of harvesting. Peranzana olives have been farmed in this region since the 18th century, and with local traditions to ensure authenticity rings through from harvest to plate. These organic pitted black olives are a wonderful kitchen essential, and a versatile everyday treat. Enjoy them as part of a mezze platter with fresh vegetables, hummus and pitta bread, or tossed into a feta salad. Pop them on a pizza – or for a luscious lunch, fold them into fresh, crusty bread with cream cheese."