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DIVINA, CASTELVETRANO OLIVES UNPITTED, POUCH 7 OZ
Divina Unpitted Castelvetrano olives are the Nocellara de Belice varietal, named after the town in Sicily where they’re grown. A bright all-natural apple green, these delicious olives are mild with notes of artichoke.
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LOSADA, MANZANILLA OLIVES 4/1 GAL
Olive Variety: Manzanilla 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. -
DIVINA, MEDITERRANEAN OLIVE MEDLEY
A fun and festive mix of the Mediterranean’s most popular and cherished olive varietals including Italian Castelvetrano, Gaeta (Itrana) and Cerignola, Greek Amfissa and Passoloni and Moroccan Picholine olives. The result is an eye-catching medley of colors and shapes with a perfectly balanced flavor profile. Enjoy with mixed nuts and a glass of beer or Champagne.
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PETITS COQUILLOS OLIVES, ARNAUD
Petits Coquillos are small dark olives, packed in the Niçoise style in natural sea salt brine.
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NATURAL 3 OLIVE MIX, LOSADA
To capture the best possible flavor and texture of each variety of olive, they are cured separately in a natural saltwater brine before being mixed in a blend that showcases the fruitiness of Cornicabra, the slightly bitter flavor of Aloreña and the herbaceous notes of Cuquillo.
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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 -
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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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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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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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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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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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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MANZANILLA OLIVES, LOSADA
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.
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NATURAL CORNICABRA OLIVES, LOSADA
The Cornicabra variety is usually used in olive oil production but in the typical regions of cultivation it is also very popular as a table olive. This olive is half way through the maturation process producing a beautiful color range from pale pink to dark purple. The cornicabra is oval-shaped with a small horn on one side, which gives the name to this variety: Corni-cabra meaning the goat’s horn.