Additional information
Packsize | 6/7 OZ |
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Delicately cured and harvested by hand, this classic Greek green olive pairs perfectly with cheddar, asiago and calabrese salami.
Authentic Greek Kalamata have a firm texture, fruity taste and wine-infused snap. The classic olive for Greek salads and Meze platters.
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.
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
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.
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.