Serving Suggestion: table olives, cooking
A totally moreish blend of Kalamata and Manzanillo olives these delicacies are cold smoked by hand over cherry wood on the farm in Rosebank. They are then rested for 24 hours before being brined and packed. The result, a rich, plump, smoky flavoured olive.
These smoked olives offer up something different on your antipasto platter. They also go well served with fried halloumi or you can serve them warm as an extra special snack with an early evening beer or wine. Fantastic thrown into a pasta sauce!