Additional information
Packsize | 10 LB |
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Authentic Greek varietal olives, pitted, chopped and marinated in sea salt and wine vinegar.
Packsize | 10 LB |
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Try them in rice and pasta or couscous dishes. Wonderful in salds and great on pizzas!
Mixed Provençal Olives with thyme and red wine vinegar.
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.
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. Exquisite in pasta sauce.
Creative cooks incorporate these powerhouses of flavor into all kinds of dishes. Keep a gallon close by and add a handful of them to salads, baked fish or sauces. These olives are sun dried, which concentrates their flavor, so a few go a long way. A great accompaniment for wine; serve with cheese for a quick appetizer.