Indigenous olive variety unique to Portugal – Douro region. The hot dry summers and cold wet winters of this region offer the optimum conditions for ripening the olives on the trees, helping to create their distinctive flavour.

They are harvested when turning colour and preserved naturally in brine (mix of water and salt) for minimum of 7-8 months and up to 2 years, depending on the state of maturation of the olives when collected from the trees (more or less mature), then split before adding garlic and oregano. The result is an olive that is firm, robust and garlicky.

Ingredients List

• Olives
  
• Water 
• Salt 
• garlic - 1%
• Oregano - 0.1%
• Acidity regulators: lactic acid, citric acid, calcium lactate

This Product Contains

Whilst every effort has been made to remove all stones, we cannot guarantee that all have been completely removed.

Dietary Info

Storage

Store in a cool dry place. Refrigerate once open.