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Unpasteurised, Brine-Cured Leccino Olives (320g)

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These small Leccino olives are picked at the end of October when their colour is changing from green to a dappled purple-brown. This type of olive, neither green or black, is called cangiante in Italian which means shimmering. They are cured without lye by Isabella Mandozzi at Oleificio Silverstri Rosina just outside of Ascoli in Le Marche. Fermentation and the consquent lactic acid bacteria remove the bitterness. They are ready to eat after 6 months in brine and are delicious plain or in a wine vinegar marinade