Our hand graded table olives are slowly cured by natural fermentation using just salt and water. It takes up to 6 months but is rewarded by olives with distinctive natural flavour. We have two varieties: Manzanillo and Kalamata, both small flavoursome olives perfect with salads and antipasto. We jar them in Olive Park Premium Olive Oil back to their original juices. Remember when in refrigeration that the Olive Oil will solidify ..............this just proves that our Olive Oil is EVOO (Extra Virgin Olive Oil)