Aussie Tart & Tangy Olives - 280g
€8,00
A lively Australian recipe discovered in Sydney and brought back to Devon. Naturally fermented whole Kalamata olives are left to marinate in Extra Virgin Olive Oil with red grape vinegar, lemon, garlic and Birdseye chilli. The vinegar brings a bright sharpness, the lemon keeps things fresh and the chilli leaves a gentle warmth behind.
Dark, fleshy and pleasingly tart, these are olives for drinks, cheeseboards and picking at while dinner is cooking. Try them with mature cheddar, cured meats or something crisp and cold to drink.
Net weight: 280g