These authentic dry-cured black Beldi olives are prepared the way they have been for centuries: carefully hand-picked at peak ripeness, cured in sea salt for three months, then lightly coated with olive oil. The result is a rich and intense olive with a great “meaty” texture, adding a deep hit of umami to any dish. Use them in salads, in stews and pastas, or as-is on the table.
AAASHOPUS
