Harvested in the sun-drenched regions of Spain and Egypt, our olives bring the south to your plate. They are carefully processed and are available in many varieties: green or blackened, with stone, pitted, stuffed with paprika or thinly sliced. From the practical 370 ml unit to the 4,250 ml catering tin - we have the right option for every kitchen. The taste starts on the tree: green olives are harvested early - firm and slightly bitter. Blackened olives lose most of their bitter substances through the oxidation process, making them pleasantly mild. The count indicates how many fruits with stones there are per 100 grams of raw product. A 28/32 count corresponds to approx. 280-320 olives per kilo. The lower the count, the larger the fruit. The caliber cannot be transferred one-to-one to pitted or stuffed olives. Factors such as harvest time, climatic conditions - such as temperature and rainfall - and origin influence the size of the stone and the composition of the flesh - and therefore the caliber. Perfect for pizza, pasta, tapas and salads - or as an elegant eye-catcher in a martini glass. And for those who like it creamy and intense: simply conjure up a tapenade from it - a real highlight with capers and anchovies. Our photo shows how the product is used at the KrallerAlm in Leogang. You can find all products of the month on we-love-adria.com. More information about the count is available here in our college.