"Termite di Bitetto" Olives in Brine by iContadini: 19.6 oz, 6/CS (max 2 units for Retail Clients) Wild Fennel concentrated flavor of this caramelized

concentrated flavor of this caramelized fig preserve starts with fruit grown in the arid soil of Calabria

or vegetable dishes

this versatile chunky tapenade combines buttery Taggiasca olives with sundried tomatoes and capers with a hint of oregano

Filone Apricot & Basil is a naturally leavened artisan fruit bread thanks to the use of sourdough

Spread it over a simple cookie

"Termite di Bitetto" Olives in Brine by iContadini: 19.6 oz, 6/CS (max 2 units for Retail Clients) Wild Fennel concentrated flavor of this caramelizedTermite di Bitetto are one of four great olive varieties grown in Puglia. Hand harvested between October and November, traditional methods are used to brine and cure the olives, typically for six months, before they are jarred. Round, plump and meaty, use them in cocktails, serve with appetizers and antipasti or add them to your favorite pizza or pasta.