In the same jar you’ll find crisp green Sevillanos along with the later harvested black Sevillanos and black Manzanillas, which are not crisp, but are so full of flavor, you’ll appreciate their inclusion. The different ways they absorb the spices leads to a lot of variety within the jar. The balsamic vinegar doesn’t overpower, even in the riper olives. To bring a little hint of Northern Italy, there’s a touch of clove, again, very subtle. Both Cynthia and Maurice Penna had a hand in bringing this blend to fruition. The different olives were cured separately, only being brought together before bottling to get a Tuscan flavor and a touch of aged balsamic vinegar.