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Grown in the ancient groves surrounding Bari, these large, firm olives are hand-harvested between October and November using the same traditional farming methods passed down through generations.\u003c\/p\u003e\u003cp\u003eTo develop their characteristic flavor, the olives are cured in natural brine for approximately six months — a slow, unhurried process that gently reduces bitterness and builds a balanced, delicate taste. Packed simply with water, unrefined sea salt, and lemon juice. Nothing artificial. 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