Olives

Olive Variety: Manzanilla Pitted Olives
Curing Method: Conventional
Origin: Typical of Seville, Andalusia
Time of Harvest: September / October
Description:  Manzanilla gets its name little apple due to its round spherical shape.  Manzanilla is high in oil content making it very pleasant on the palate as well as containing all the nutritional elements of top-quality olive oil.  It also favors digestion due to its low content in saturated fat. 
Serving Recommendations:  Manzanilla olives are known for their delicate flavor making them extremely popular for use in your favorite martini.

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. These olives are among the most delicious in the world. These fresh, unpasteurized olives are slightly saltier than olives in tins. They have a bright, natural color of the fresh fruit, with a firm, crunchy bite, and bold fresh olive flavor.

The Carmona olive mix is a selection of unique varieties and traditional Spanish olives (Natural Gordal, Verdial, Zorzaleña, Cuquillo, Cornicabra). The mix contains cornicabra, zorzaleña, verdial, cuquillo and gordal olives. This 5 olive mix provides a variety of sizes, colors, textures, and flavors in one jar and is named for Carmona, the town where Aceitunas Losada has resided for more than 50 years.

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

A small oval olive from Italy that has a wrinkled black flesh if they are salt cured or a smoother dark violet flesh if brine cured. This olive provides a meaty texture with a slightly tart to salty flavor. After being brine or salt cured, the olive is rubbed with olive oil, which gives the olive a delicately mild flavor. Gaeta olives are popular as an appetizer, as a salad ingredient, as an olive added to pasta dishes, as a topping for cooked fish, or as an olive made into a puree. The Gaeta olive may also be referred to as Gyeta olive.

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.

A tantalizing and colorful blend packed with heat. Pulpy green Azzizi olives and purple Picual olives absorb spices, hot pimientos, zesty lemon slices and a hint of cinnamon.

Green olives stuffed to perfection with blue cheese.

This is the quintessential organic Greek green olive: mild, bright, herbal and free from pesticides or preservatives. Pair with cheddar, asiago or salami.

Delicately cured and harvested by hand, this classic Greek green olive pairs perfectly with cheddar, asiago and calabrese salami.

Hand-stuffed with Florina pepper strips, this classic cocktail garnish pairs wonderfully with manchego and goat cheese.