Kalamata olives, water, salt, red wine vinegar, wood smoke, emulsifier, food acid and olive oil. Olives are whole and contain pits.

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Best served at room temperature and marinated with Extra Virgin Olive Oil. Serve as an entree, antipasto or with pre-dinner drinks. Pairs well with cheese (Pecorino is our favourite), prosciutto and a full-bodied red wine.

Storage: Store in cool and dry place. Refrigerate once opened and reseal pouch after each use. Keep olives submerged in brine. Prolonged exposure to heat, light and air may affect quality. 2-year shelf life.