Additional information
Packsize | 4/4.4 LB |
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When harvested, these olives are still in the middle of the maturation process, creating a product that is homogeneous in color, a beautiful deep olive green. One of the main characteristics of this variety is the strength and vigor of the olive tree, which for decades has been used to graft weaker varieties, taking advantage of the strong zorzaleña roots. Because of this process the zorzaleña olive trees began to disappear becoming scarce and underutilized. Most of the existing trees are found growing wild at road sides. The name zorzaleña originated from local wild birds zorzales, that feed on the mature olives found in Western Andalucia.
Curing Method: Natural Brine Cured
Time of Harvest August – October
Packsize | 4/4.4 LB |
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Serve the olives with O-Med extra virgin olive oil. The oil will prevent the olives from drying and will complement the outstanding olive flavor.
From the region of Catalonia in Spain, the Arbequina is a small, firm and delicately flavored.
These all natural Italian olives are commonly known as the largest olive in the world, mirroring the size of a shelled walnut. They have a crisp bite and a firm texture with a mild flavor that holds just the right balance of saltiness and sweetness.
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.
Pitted, green olives with herbes de Provence.
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