Additional information
Packsize | 4/2 LB BAGS |
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Divina Pitted Castelvetrano olives are the Nocellara de Belice varietal, named after the town in Sicily where they’re grown. A bright all-natural apple green, these delicious olives are mild with notes of artichoke.
Exclusive to FOODMatch, these vibrant, sweet and crowd-pleasing Halkidiki olives are cured in refrigeration (unpasteurized and unfermented) and perfect tossed with grains, greens or pasta.
These Italian olives are commonly known as the largest olive in the world, mirroring the size of a shelled walnut.
Authentic Greek Kalamata have a firm texture, fruity taste and wine-infused snap. The classic olive for Greek salads and Meze platters.
Each aloreña olive is cracked before the curing process. The traditional natural brine is made of water and salt, and the crack facilitates the natural fermentation. The crack and firm texture of this olive also makes it very fitting for custom marinades. The aloreña olive, also known as Malagueña in certain areas, is the only olive from Spain with a D.O., Denomination of Origin. Curing Method: Natural Brine Cured; Time of Harvest: End of August
Pitted mix of authentic Greek varietal olives (Kalamata, Mt. Pelion, and Mt. Athos) in aromatic wild herbs. Convenient and delicious ingredient for salads and pastas.