Collection: Eggs & Olives

Eggs are rounded bodies produced by female birds, protected by a calcium shell, and widely used as food in many cultures. They are both a symbol of life and a fundamental ingredient in cooking.

The olive is the fruit of the olive tree a perennial tree of the Oleaceae family, cultivated for more than 6,000 years in the Mediterranean basin. Rich in lipids, mainly monounsaturated fatty acids, it is an essential source of olive oil, known for its cardiovascular benefits. Olives are eaten fresh after fermentation or brining, and their varietal diversity reflects adaptation to local soils and culinary uses.