Liguria Olives are grown in Liguria, Italy (near the French border.) They are allowed to ripen on the tree until they are brown, purplish or black.
They are cured in brine, sometimes with the stems left attached. Then they are packed in olive oil, citrus, fennel and garlic.
The olives have shiny, tough skin and a deep rich taste with bitter aftertones.
They are made from the same variety of olive used in making Niçoise olives.
