Wine Authorities, Olives of the Gods in dipping oil
Kalamata, Castelvatrano, Picholine and Coquillo olives in Greek extra virgin olive oil, house made red wine vinegar, Peruvian pepper drops, sea salt, sliced garlic, bay leaves, orange peel, lemon peel, fresh rosemary, fresh thyme, star anise.
Oil may thicken in the refrigerator. Resume to room temperature to liquify oil.
Serve warmed olives alongside rustic bread dipped in the flavorful olive oil.
