Peranzana olives pitted Italy

Pitted Peranzana olives from Puglia, harvested during invaiatura — the ripening moment when flavour, texture, and natural bitterness are perfectly balanced. Traditionally partially debittered in salt water, with an intense, slightly bitter but elegant and authentic olive flavour.
Available in 190 g and 560 g.

Smaak: Pure and aromatic with a natural bitterness from real olives

Gebruik: For drinks, antipasti, salads, bread, pasta, pizza, Mediterranean dishes and hot preparations.

Oogst: laatste oogst 2025/2026

€10,00 EUR

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Contents 560 grams 190 grams

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Herkomst en achtergrond

Peranzana is a well-known olive variety from Puglia, in Southern Italy. These olives are harvested during invaiatura: the brief moment when the olive begins to change from green to purple. This is important for the flavour and texture. Green olives are firmer and more bitter, while more mature olives become softer and rounder. Invaiatura hits that interesting middle ground.

These Peranzana olives are pitted and traditionally debittered in lightly salted water, also known as salamoia. This process takes time, but preserves the character of the olive better than quick, bland processing. The olives remain firm, aromatic, and clearly recognisable as true Southern Italian table olives.

Because they are pitted, they are easy to use. Enjoy them pure as a snack, in a salad, with bread and extra virgin olive oil, or in pasta, pizza, and Mediterranean dishes.

Smaak & gebruik

These Peranzana olives have a distinct yet elegant olive flavor. Don't expect a sweet, bland cocktail olive, but a true table olive with bite, aroma, and a naturally refined bitterness. The skin is thin and the flesh firm.

Enjoy them plain as an aperitif or antipasto, perhaps with a drizzle of good extra virgin olive oil. They also pair well with bread, cheese, tomatoes, grilled vegetables, salads, pastas, pizza, fish, chicken, and Mediterranean oven dishes.

Because the olives are pitted, they are practical in the kitchen. You can quickly add them to dishes without having to cut or pit them first. This also makes them suitable for salads, tapenade, pasta sauces, pizzas, and hot dishes.

Kwaliteit & analyse

These Peranzana olives come from Puglia, a region where olives have been part of daily cuisine for centuries. They are harvested during invaiatura, the moment when flavor, firmness, and natural bitterness are beautifully balanced.

After harvesting, the olives are traditionally debittered in lightly salted water. This is a gentler process than rapid industrial debittering and helps to preserve the olive's own flavor. The result is a firm, aromatic table olive with a true Southern Italian style.

The olives are pitted but not flattened. You can still clearly taste Peranzana: small, firm, aromatic, and slightly bitter. Precisely this makes them more interesting than many standard olives from the supermarket.

Productdetails

Packaging & contents

190 g jar– drained weight ± 110 g
560 g jar– drained weight ± 330 g

Origin
Puglia (Apulia), Italy

Olive variety
Peranzana

Harvest time
Invaiatura– the transitional phase from green to purple, ideal for high-quality table olives. In Puglia, southern Italy, this is usually the period from mid- to late October.

Processing
Traditionally debittered in lightly salted water (salamoia)
Without the use of chemical accelerators

Pit
Pitted

Ingredients
Peranzana olives (63%), water, salt
Contains: lactic acid, ascorbic acid

Save
Store in a cool, dark place.
Keep refrigerated after opening and consume within 1 week.

Veelgestelde vragen

What are Peranzana olives?

Peranzana is an olive variety from Puglia, in Southern Italy. These olives are relatively small, firm, and aromatic. They are known for their pure olive flavor, thin skin, and naturally refined bitterness.

Are these Peranzana olives pitted?

Yes. These Peranzana olives are pitted. This makes them easy to use as a snack, in salads, on pizza, with pasta, or in warm Mediterranean dishes.

How do these olives taste?

They taste firm, pure, and aromatic, with a natural refined bitterness and a clean finish. These are not sweet, bland cocktail olives, but true Southern Italian table olives with character.

What do you use Peranzana olives for?

For antipasti, charcuterie boards, salads, bread with extra virgin olive oil, pasta, pizza, tapenade, fish, chicken, and Mediterranean oven dishes. Because they are pitted, they are also convenient for direct use in dishes.

What does invaiatura mean?

Invaiatura is the ripening moment when olives begin to change color from green to purple. In that phase, firmness, flavor, and natural bitterness are beautifully balanced. This makes it an interesting moment to harvest olives for table olives.

Are green and black olives different varieties?

No. It's the same olive at a different ripening stage. Green olives are harvested earlier and are usually firmer and more bitter. Later in the season, olives turn purple to almost black and become softer and rounder in taste.

Are these olives mild?

No. Peranzana olives have a distinct olive flavor with a natural refined bitterness. This is precisely what makes them interesting for those looking for real table olives.

How do you store these olives?

Store the jar in a cool, dark place. After opening, keep refrigerated and consume within 1 week. Ensure the olives remain submerged in the brine and always use a clean spoon. Look, smell, and taste.

What is the difference between net weight and drained weight?

The net weight is the total weight of the jar with olives and liquid. The drained weight is the weight of the olives themselves after the liquid has been removed. For the 190 g jar, this is approximately 110 g, and for the 560 g jar, it is approximately 330 g.