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Packsize | 6/6.3 OZ |
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The iconic Greek olive for salads, pizza and more. Enjoy with feta and red wine.
From the region of Catalonia in Spain, the Arbequina is a small, firm and delicately flavored.
Authentic Greek Kalamata have a firm texture, fruity taste and wine-infused snap. The classic olive for Greek salads. Exquisite in pasta sauce.
Petits Coquillos are small dark olives, packed in the Niçoise style in natural sea salt brine.
For three generations the Arnaud family has been curing and selling traditional Provencal olives in the small town of Fontvieille-en-Provence, France. These green olives are cured for several months in gros sel, course sea salt. The olives macerate in their own juice, retaining a simple fruity olive flavor. They are then seasoned with sunflower oil and aromatic herbs grown in the countryside of Provence. Our olives are among the most delicious in the world. These sterilized tins have a shelf like of over 5 years. Tender olives, pasteurized to give them a long shelf life. These olives have less salt than their fresh, unpasteurized counterparts.
The cornicabra variety is usually used in olive oil production but in the typical regions of cultivation it is also very popular as a table olive. This olive is half way through the maturation process producing a beautiful color range from pale pink to dark purple. The cornicabra is oval-shaped with a small horn on one side, which gives the name to this variety: Corni-cabra meaning the goat’s horn. Curing Method: Natural Brine Cured; Time of Harvest: October – November