Black Olive Breadsticks Organic

What is in these grissini?

Wheat flour, pitted black olives at 7.4%, extra virgin olive oil, yeast, salt and 0.7% herbes de Provence, every one of them organically grown. Kazidomi bakes them in France from French wheat. The label flags possible traces of sesame and milk for anyone who reacts to those.

Black olive or rosemary grissini: which do I choose?

The black olive version from Kazidomi carries by far the most flavour, with pieces of olive, extra virgin olive oil and herbes de Provence. The rosemary one is quieter, made with sunflower oil and 2.9% rosemary. The first holds its own unaccompanied, the second suits a strongly flavoured dip better.

What do I serve them with?

With drinks, alongside a tapenade, a houmous, a fresh cheese or crunchy raw vegetables. The Kazidomi olive grissini also stand in for bread next to a salad or a soup. Their Mediterranean turn works with tomato and mozzarella, an aubergine caviar or a chilled courgette soup.

Do they contain additives?

The list runs to six ingredients: wheat flour, black olives, olive oil, yeast, salt and herbes de Provence. No preservative, no emulsifier and no flavouring appear on it. That is also why the Kazidomi grissini soften faster than a factory savoury biscuit once the bag has been opened.

How do I keep them crisp?

Close the Kazidomi bag carefully after each use and keep it dry, out of the light and away from heat. Sticks that have gone soft come back after a few minutes in an oven at 150 degrees, then cooling in the open air. The packet holds 160 g.