On first bite, they're subtle. Then a deep, complex richness develops. They taste a little like black licorice, with a briny, pleasantly leathery texture. They've been cured in salt to remove extra water, then bathed in oil. These are pit-free, so all you get is pure, rich olive flesh. Most of Morocco is olive country — the Moroccans know how to do them right.
Olives, Olive Oil, Canola Oil, Salt.
May Contain Pits or Pit Fragments.