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Filone Apricot & Basil is a naturally leavened artisan fruit bread thanks to the use of sourdough
Their yellow color makes for a beautiful presentation
this versatile chunky tapenade combines buttery Taggiasca olives with sundried tomatoes and capers with a hint of oregano
This wonderful perfectly balanced marmalade contains 2
as a filling for baked goods or crepes or straight out of the jar with a spoon
"Termite di Bitetto" Olives in Brine by iContadini: 19.6 oz, 6/CS (max 2 units for Retail Clients) Wild Fennel Filone Apricot & Basil isTermite di Bitetto are one of four great olive varieties grown in Puglia. Hand harvested between October and November, traditional methods are used to brine and cure the olives, typically for six months, before they are jarred. Round, plump and meaty, use them in cocktails, serve with appetizers and antipasti or add them to your favorite pizza or pasta.
