Rich and flavourful, these black Empeltre olives from Aragon are left on the tree until they are dark purple-black and fully ripe. This gives them a soft texture and intense flavour. They are preserved by natural fermentation and are left unpitted to conserve their characteristic flavour. They work well with robust flavours such as onions and tomatoes. Another well-known recipe using black olives like these is 'Salade Nicoise', where they are paired with tuna, beans and new potatoes. Alternatively, marinade the olives with herbs, garlic and olive oil and enjoy with a glass of Rioja!
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