Mediterranean, aromatic and crusty: Our olive Zwirbeli are made from our own gluten-free flour blend, our self-cultivated sourdough, and a long fermentation process.
For this, we import pitted Nocellara del Belice olives from the Terramia cooperative directly from Castelvetrano in Sicily. These mild, finely fruity olives have won a gold medal in Italy. A touch of oregano subtly rounds off the Mediterranean aroma.
Baked directly on stone, the Zwirbeli develop their strong crust and a moist, airy crumb. Ideal for an aperitif, with antipasti, or as a hearty snack.
Learn more about the Italian table olive competition Monna Oliva .
