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Bursting from the volcanic soil of Mount Etna on the east coast of Sicily, these bright green olives are big on flavour thanks to the minerality of the soil in which the trees grow. Harvested late in the season and produced using a low intervention method, their mild, buttery flesh makes for a very special olive, especially as these have been enhanced with a slice of lime and whole chilli for a warm, citrus flavour. Using a hot chilli variety named ‘Pepperoncini Piccante Guarda Cielo’  grown in Puglia, these tiny chilis are unique as they grow upwards, which is how they got their name (‘guarda cielo’ means look at the sky) How to serve:

• with drinks
• as part of a meze spread
• add to pasta sauce