"Celline" Olives in Brine

Leccine olives are one of Italy's most beloved varieties, and ours come from the Salento area in Apulia. We hand-pick them at peak ripeness, between October and November.

The process is simple and patient: after harvesting, we keep them in brine for about 6 months to reduce bitterness, then jar them in water, unrefined salt, and lemon juice. With just a short ingredient list and no artificial preservatives, these olives let you experience the true flavour of Apulian Leccine. Small in size and with an intense fragrance of freshly pressed oil, they're perfect as pizza toppings, in salads, or served during an aperitivo.