To achieve the premium status often found in artisanal Sardinian products, use: Vegetables
Here’s what the terms probably mean:
Unlike mass-market pickles, this artisan product continues to evolve. Store in a cool, dark cellar (12-15°C) after opening. The brine may turn slightly cloudy—this is a sign of live lactobacillus activity. Consume within 18 months of the “06” batch date for optimal crunch. However, aficionados claim that a 3-year-old jar develops a mellow, almost sherry-like complexity that is unmatched. mixedpickles in the bays of sardinia 06 extra quality
If you want, I can: