OLIVES

These date back to 2005, and much to our surprise are delicious. They are Queen olives which should be cured when they are green. We have never managed this.When cured ripe the flesh of the Queen olive is soft and a bit mushy. However the flavour has developed over the years and I find that a little goes a long way enhancing any dish that has bland flavours much like anchovies would do. It makes a delicious tapenade. I am not giving these bottles away!