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Packsize | 6/6.36 OZ |
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This medley of Greece’s most popular organic olive varietals is free of pesticides and preservatives. Pair with feta or roast with fresh herbs.
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.
These Italian olives are commonly known as the largest olive in the world, mirroring the size of a shelled walnut.
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
Authentic Greek Kalamata have a firm texture, fruity taste and wine-infused snap. The classic olive for Greek salads and Meze platters.
For three generations the Arnaud family has been curing and selling traditional Provencal olives in the small town of Fontvieille-en-Provence, France. These olives are cured for several months in a simple sea salt brine. Nothing else is added, leaving each olive with simple, fruity olive flavor. 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.