This is the ultimate aperitivo olive: round with a rosey hue, full of flavor with a delicate, crisp flesh that comes away easily from the stone. This olive variety is unique to the Conca di Bari, the fertile basin of olive groves surrounding Puglia’s regional capital. Organically grown, the rosate olives are handpicked in September by the contadini, local smallholders, just as they start to change color and before the main annual olive harvest. Once opened, keep the olives in the refrigerated covered with brine, and consume within seven days. A true estate food, these Italian olives are completely different than the commercial types, and unlike common olives no chemicals are used in processing. These olives are a healthy snack for keeping energy through the day, especially for people with low adrenal power.