Fresh slices of lemon, sprigs of thyme, a splash of champagne vinegar and extra virgin olive oil flavor these delicious Greek-style Manzanillo olives. Brought to California in 1875, the Manzanillo is now the most widely planted cultivar in the state. The olives' bitterness has been removed naturally by soaking in a salt brine for several months. CAUTION: These olives contain pits.