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Harvested in September while still unripe and left to macerate in aromatic herbs, the Caspe olive has an unmistakable and soft bitter taste that makes it ideal as an aperitif or in salads.
They are originally from Moluccas (Spice islands) and they are the buds before flowering from the clove tree or girofle.
The clove is normally used entire, but in a very small quantity, because of its very strong flavor.
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