Do you know where your olives come from? The Paglione family certainly does. On their farm in Daunia, the northernmost region of Puglia, they are farming olives organically (and have been since 1994), and with an incredible attention to detail. These table olives are harvested by hand, stored in kegs of saltwater for sometimes more than a year, then transferred to jars and pasteurized. No other ingredients required. With these, you can taste the terroir of Puglia, and sense the thoughtful farming practices of the Pagliones. Include them on your charcuterie board (or as the label says, per aperitivi e antipasti), or be just like our daughter and eat them straight from the jar. No judgment here!
