"Termite di Bitetto" Olives in Brine by iContadini

Termite 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.