'Bella di Cerignola' Giant Black Olives<br>(19.4 oz | 550 g)

The Pavoncelli family is synonymous with the town of Cerignola, where in the early 1900s the Pavoncelli estates covered an expanse of more than 30,000 acres.  The 'Bella di Cerignola' cultivar is a giant green olive that is known for its meaty texture and its savory Umami taste.  There is no better way to enjoy an Aperitivo al Fresco than cracking open a jar of Pavoncelli Olives: one bite and you will be hooked So what makes a black olive black? The black olives are those that are riper and darker at the time of harvest. Pavoncelli separates the darker olives from the greener olives and soaks them in a brine made with local salt from the nearby Margherita di Savoia nature preserve for 40-60 days. They are washed many times in a soda wash to take away any trace of bitterness. They are oxidized by being left in water, in strong jet streams of air for 5 days; this turns them black. Then, at the end, a very small amount of iron (15mg/kilo) is added to stabilize the color. This amount is mu