Description

INGREDIENTS:
Dried black olives, extra virgin olive oil, garlic, chilli, parsley, basil

USE BY / STORAGE:
Dry, dark place sealed. Use within 12 months.

SERVING SUGGESTIONS:
Add to antipasto platter. Add to pan-fried fish with tomato. Eat them on their own.

STORY:
Every April for the past 50 years Saverio and his wife Maria have
travelled from the Inner Western suburbs of Sydney to visit their cousins
in Adelaide. It’s olive picking season, and his cousin Frank has an olive
grove. Saverio’s marinated black olives (a recipe passed through 3
generations) have become a favourite among family & friends and he won’t
let them down. Even at 82, he insists on being part of the whole process –
picking, drying, marinating and preserving in oil.

Originally from Calabria in Italy, Saverio’s family had an olive grove, and
he believes they were some of the best olives you would ever taste in your
life.