Additional information
Packsize | 2/5 LB |
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Smooth, creamy feta cheese inside meaty, buttery Mt. Athos olives from Greece’s Halkidiki Peninsula. A genuine Greek indulgence.
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
Medium-sized and round, they are harvested in September before their natural ripening so the olive boasts a beautiful bright green color and crisp pulp. Their buttery taste balances between sweet and salty making them wildly popular in salad bars.
Authentic Greek Kalamata have a firm texture, fruity taste and wine-infused snap. The classic olive for Greek salads and Meze platters.
Hand selected from the grove, these calamata style olives are just like the traditional Greek olive, packed in a mixture of brine, vinegar, olive oil, herbs, and spices. Pitted for convenience, these feature a beautiful, dark eggplant color and a smooth, rich flavor with a hint of salt. Calamata olives make an excellent, healthy appetizer or a great-tasting topping for salads, pizzas, and subs.
The piquant heat of Jalapeño peppers is perfectly contained by buttery, sweet, green olives, resulting in a snack with just the right amount of spice.