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Green Olives (Nocellara del Belice)
Morgenster olives are cured using a natural fermentation process which leaves a crisp olive full of natural flavours. The process demands patience as it takes 9 to 12 months to cure these green olives. The Nocellara olive, native to Sicily, was one the many Italian varieties that Giulio Bertrand imported when establishing Morgenster as a table olive and olive oil producer in the early 1990s. read more »
Black Olives (Kalamata)
Kalamata black olives are a Greek cultivar, almond shaped with a distinct up-turned point on the drupe and pip. This olive is probably the most well-known of all table olives. Picked fully ripe at a black colour stage, it produces a plump and juicy olive. Morgenster black olives are cured with a natural fermentation process taking around 12 to 14 months which results in a crisp olive full of natural flavours. read more »
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