Oil-Cured Olive with Provencal Herbs Grissini
No boundaries...
The only ingredient we source from outside of California is the oil-cured French olives we use to make our olive grissini. Why? Because, as annoyed as we might be with froggy culinary superiority, we have to admit that they oil-cure an olive better in the old country. Move south from the haughty waiters of Paris, down where the blush picnic wines flow and lavendar blooms. French oil-cured olives and heavenly herbs de Provence, pulverized to a fine paste in our kitchen, give these delightful grissini a warm brown color, an earthy flavor and a rich, complex aroma.
The texture is still crisp and delicate, but the flavor is deeper – a perfect partner for bold red wines, rich and sharp cheeses, salumi and prosciutti.
| Format | Weight or Count | Case Pack | Availability |
|---|---|---|---|
| 7.5" Retail Tubes | Net weight 3.5 ounces | 16 tubes | Distributor/Direct Ship |
| 7.5" Bulk | 250 pieces | 5 bags of 50 pieces | Distributor/Direct Ship |
