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Product Image - Pitted Moroccan Oil-Cured Olives
  • 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.

Pitted Moroccan Oil-Cured Olives?

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