In Sicily at the time the vegetable and olive salad, or muffoletta, was first develpoed, refrigeration was rare. Sicilian farmers needed to preserve their fresh vegetables and olives. To do that, they pickled their vegetables in vinegar and soaked their olives in salt water. The farmers then mixed the vegetables and cured olives together, added their own herbs adn spices and the vegetable and olive salad was born. Try it on chicken, pork chops, fish or on your favorite sandwich. All natural and no trans fat. Net wt. 12 oz (240.2 g).