Produced by Vea in Catalonia, Spain

Vea's selection of three olives showcase the regions in which the finest table olives are produced. These 'crashed' Hojiblanca olives from Andalusia are slightly cracked to break open the flesh, and then cured in water and salt for a minimum of three months. When they are ready, they are rinsed with water and bottled with brine along with aromatic wild herbs. Add these golden-green olives to a light salad, use the brine and olives to make a dirty martini, or simply enjoy by themselves.