Hand-picked in autumn - between October and November - brined olives belonging to the Leccino cultivar are delicious and fleshy. They are not very big, but they have a strong, slightly spicy flavour and are ideally eaten during an aperitif or as part of a cold cut and cheese platter.

These olives, handled with great care, come from the olive tree groves of the Frisino farm, a truly remarkable company located in Apulia, which is renowned for its extra virgin olive oil production. Frisino follows the traditional recipe which never fails to amaze us.

We like to eat them with:

• Tuscan pecorino cheese
• Salads