No. 6 Grissini 4 oz. Olive

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.