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FRENCH GREEN OLIVES WITH HERB, ARNAUD
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.
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FRENCH OIL CURED WITH HERBS
This aromatic golden oil is made in the Valle des Baux, in beautiful Provence, France. Made from a single cold-pressing of five different types of olives of the region, Arnaud’s Vallee des Baux de Provence Extra Virgin Olive Oil combines intense Salonenques and Picholine, fruity and aromatic Aglandau and Grossanes, and sweet Verdales olives. The result is a stunning golden-green oil with a fruit-like flavor with notes of hazelnuts and almonds, and a fragrance of artichokes. Vallee des Baux de Provence Extra Virgin Olive Oil is made by Arnaud Olives, a family-owned company since 1947. A 100% all-natural product. Don’t use this beauty for cooking, but rather savor its full flavor by using it cold on salads, drizzled on grilled meats and vegetables, or for dipping bread.
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MARCONI, MOROCCAN OIL CURED OLIVES
Oil-curing is what makes them wrinkly, nicely salty, and delicious. These whole olives have concentrated woodsy, winey, raisiny flavors. Meaty and firm texture.
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DEL DESTINO, RIPE SLICED OLIVES
A staple of Mediterranean cuisines, olives are most often eaten out of hand, though cooks also use them to flavor everything from pizzas to martinis.
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FRENCH OIL CURED OLIVES WITH ROASTED GARLIC, ARNAUD
The Arnaud family’s tender, plump black French olives are salt cured and seasoned with mellow roasted garlic slices. These olives macerate in their own juice, and have rich, simple fruity olive flavor. Finished with a drizzle of extra virgin locally-produced Provencal sunflower oil.
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FRENCH PITTED GREEN OLIVES WITH HERBS, ARNAUD
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.
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QUEEN PIMENTO STUFFED OLIVES
This queen reigns supreme! Del Destino Spanish Queen Olives are bright green spherical delights, stuffed with a remarkable red pimiento in the middle. Perfectly plump and almost juicy, these olives border on tart, with the classic saltiness that is attributed to its salt water brine. Larger than the Manzanilla olive, the Queen olive makes a striking appearance on an antipasto platter surrounded by aged cheeses and cured meats.
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SICILIAN STYLE OLIVES, SUPER COLOSSAL
Naturally cured for a minimum of 10 months (No Lye), our Whole Sevillano Super Colossal Olives have the size, flavor and crunch perfect for any deli case. 100% California Grown, All- Natural, Kosher Certified.
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SICILIAN STYLE OLIVES, PITTED
Naturally cured for a minimum of 10 months (No Lye), our Pitted Sevillano Jumbo Olives have the size, flavor and crunch perfect for any deli case. 100% California Grown, All- Natural, Kosher Certified.
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SICILIAN OLIVES, PITTED
Naturally cured for a minimum of 10 months (No Lye), our Pitted Sevillano Jumbo Olives have the size, flavor and crunch perfect for any deli case. 100% California Grown, All- Natural, Kosher Certified.
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ITALIAN TAGGIASCA OLIVES
The celebrated olive of the Liguria region in the Italian Riviera, Taggiasca’s fruity flavor is the centerpiece of Italian fare. With a deep violet skin, it offers a firm bite and a fruity and mildly sweet flavor. Its small size is perfect for snacking and its strong aroma and clean finish makes is perfect for making extra virgin olive oil. Frutto’s Taggiasca olives are packed in an herb infused oil that can be used for a great flavor marinade or light dressing.
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ZORZALENA OLIVES, SPANISH (NATURAL), LOSADA
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 -
STUFFED OLIVE WITH ANCHOVY
Manzanilla green olives, water, anchovy paste, flavor enhancer: monosodium glutamate, salt, acidifying: citric acid and antioxidant.
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PITTED 4 OLIVE MIX, ARNAUD
Mixed Provençal Olives with thyme and red wine vinegar.
Ingredients: Green, black and tourantes tailladées olives, Niçoise style olives, Picholine olives, water, vinegar, sunflower oil, thyme of Provence, sea salt, citric acid as a preservative. -
DIVINA, MT. ATHOS GREEN OLIVES STUFFED WITH ALMONDS
Heart-healthy almonds add the perfect amount of crunch to buttery and sweet Mt. Athos green olives.
