One of the first recipes we were given back in 1992. Found on a market in Ragusa Sicily and then perfected by our friend Gaetano Amato in Monterosso Almo. We call it oliveering: The art of creating great tasting olives without the use of any heat treatments or nasty chemical interventions. It's what we're best known for - hand sorted double graded fully matured and naturally prepared olives to recipes from around the world.
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