Tommaso cures these delicious olives with just brine to keep their crunchy texture and pure, olive flavours. The green Intosso olive grows only in a small area in the foothills of the Maiella mountain range in Abruzzo. In 2019 the Slow Food movement established a Presidium to support the variety and prevent its gradual replacement by non natives.
These olives should be stored in the fridge where they will last a month. As they are unpasteurised they will continue to ferment the tub so the lid may bulge during storage.
