Pitted leccine olives

Leccine olives come from a cultivar typical of Puglia. Here they are widely used to make olive oil, a craft in which Puglian farmers are skilled and experienced, but also as table olives.

Ours are pitted and kept in brine: a jar that should never be missing from your pantry. Open it whenever you feel like an impromptu aperitivo, or when a pizza, a focaccia or a stew needs an unmistakable touch of Puglian flair.

Pitting is a delicate step: it removes the stone and leaves the olive whole. So the Leccine olives still look good on the table and become easier to enjoy, especially in the kitchen, where there is nothing left to remove before you slice them, chop them or add them to a sauce.

The brine is a mixture of water and salt: the traditional method that keeps the olives and preserves their natural flavour. Pitted or stoned: in the kitchen both words are used, and they mean the same thing, an olive without its stone.

With pitted Leccine olives you can make a tasty olive pesto, to dress pasta or to spread on crostini. Or an olive ragù, to serve with white meat or fish.

They are also at home in a classic like pasta alla puttanesca, and they make a homemade pizza or focaccia special: their flavour stands out at once.

A jar of Puglia, always ready

Pitted Leccine olives in brine: handy, versatile and full of flavour, for everyday aperitivo and for home cooking.