"In late summer, olive trees in the lush, sun-drenched region of Cerignola are bursting with fruit and ready to be harvested. Hand-picked at exactly the right time – just before peak ripeness for the perfect green olive – in all their firm, juicy glory. With a short processing time to preserve freshness and flavour. Then they are preserved in low-salt brine to bring out every aspect of their mildly sweet taste. Expertly pitted for convenience, enjoy these olives as a quick snack, as part of a mezze platter or, of course, on a pizza. Either straight from the jar as an appetizer, or mixed with garlic and capers for a ten-minute tapenade, they are perfect. "