Sanniti Dry-Cured Spanish Olives, 13.4 oz x2 Jar Pack — Tangy, Olive-Oil Finished Snack & Pantry

Sanniti Dry Cured Olives are Spanish, salt-rubbed olives air‑dried and finished in olive oil to produce a mellow, tangy bite with a pleasantly wrinkled texture.

These olives come from Spain and are prepared using a traditional dry‑curing method: the fruit is massaged with salt, left to dry, and then rinsed or bathed in olive oil so the flavor softens and the salt balance is restored. The result is a more nuanced olive flavor and an intense, chewy texture that stands up well to strong cheeses, cocktails and robust cooking. This listing is for a twin pack of 13.4 oz jars, ready for antipasti boards, pasta, salads or snacking straight from the jar.

What makes dry‑cured olives different from brine‑cured varieties?

Dry curing removes much of the fruit’s initial bitterness by using salt and time rather than prolonged soaking in brine. The process concentrates flavor and produces the characteristic wrinkled appearance and firmer bite.

• Salt massage draws out moisture and bitterness.
• Air‑drying concentrates savory and fruity notes.
• Finishing in olive oil softens texture and mellows saltiness.
• Ideal for dishes that need a bold olive presence without excess liquid.

How do Sanniti Dry Cured Olives taste and how can I serve them?

Expect a tangy, slightly salty profile with concentrated olive flavor and chewy texture; less watery than brined olives. They pair beautifully with aged cheeses, grilled meats, rustic breads, and are a natural fit in Mediterranean recipes.

• Serve at room temperature for full flavor.
• Add to charcuterie, pizza, or warm pasta for depth.
• Use the oil in the jar to dress salads or roasted vegetables.
• Garnish cocktails like martinis or negronis for a savory kick.

How should I store these olives after opening?

Keep opened jars refrigerated and submerged in the provided olive oil to preserve flavor and texture. Proper refrigeration slows spoilage and maintains the intended chew and aroma of the dry‑cured fruit.

• Close jar tightly and refrigerate after opening.
• Ensure olives remain covered with oil to prevent drying.
• Consume within a few weeks for best quality and freshness.
• Use clean utensils to avoid contamination.

Why choose Sanniti dry‑cured olives for my kitchen?

Sanniti sources Spanish olives and applies a time‑honored curing technique that yields concentrated taste and a sturdy texture, making them versatile in cold and warm dishes. The twin 13.4 oz jars provide pantry backup for entertaining or regular meal prep without the watery runoff of brine‑packed options.

• Bold, concentrated flavor that enhances savory recipes.
• Sturdy texture that holds up when heated or skewered.
• Convenient twin-pack size for frequent use and sharing.
• Product of Spain, following traditional curing methods.

Who is this for? Home cooks and hosts who want a robust, ready‑to‑serve olive that brings Mediterranean character to appetizers, salads and cooked dishes will appreciate Sanniti Dry Cured Olives. These jars suit anyone looking for an intense olive flavor that won’t dilute sauces or lose presence under strong cheeses and grilled foods. If you value texture, concentrated taste and a pantry‑stable presentation, this twin pack is made to fit into everyday meals and special‑occasion spreads alike.

Ingredients

Dry cured olives, salt, sunflower oil, and potassium sorbate (preservative)