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This plump green olive variety, known for its meaty flesh, is native to Tunisia. Each olive is individually cracked to ensure even curing ina natural brining process, which uses traditional methods of time and patience. Once they are cured, they are bottled in Mahjoub Extra Virgin Olive Oil, garlic, thyme, and rosemary. After eating the olives, the remaining olive oil is perfect for dressings and marinades. As with all of the Mahjoub products, this is produced using traditional farming methods with no additives or artificial processes. Sizes are calculated as net drained weight. This product is organic. By Les Moulins Mahjoub.