Large, bright green, firm and crunchy, these olives thrive on the western shores of the Greek mainland. The taste is mellow. Pit and chop olives, then top fish fillets or poultry to be broiled. Marinate with crushed red pepper flakes, extra-virgin olive oil, fresh lemon and herbs.
Ingredients: Cracked green olives, water, salt, citric acid, ascorbic acid.