Intosso Olives (320g Minimum)

Tommaso cures these delicious olives with just brine (no lye) to keep their crunchy texture and pure, olive flavours. The green Intosso olive grows only in a small area in the foothills of the Maiella mountain range in Abruzzo. In 2019 the Slow Food movement established a Presidium to support the variety and prevent its gradual replacement by non natives

 

 These olives should be stored in the fridge where they will last a month. It is common for the lids of the tubs to 'blow'; this doesn't mean that they have gone off! but is just a sign that these raw, unpasteurised olives are alive and will slowly carry on slowly fermenting and producing gas unless they are kept very cold.