People come back again and again for these wood smoked olives. A totally moreish blend of Kalamata and Manzanillo olives these delicacies are cold smoked by hand over cherry wood on the farm. They are then rested for 24 hours before being brined and packed. The result, a rich, plump, smoky flavoured olive.
Offering something different on your antipasto platter they also go well served with fried halloumi, or served warm as an extra special snack with an early evening beer or wine.