- Display 15 Products per page
-
DIVINA, MT. PELION BLOND OLIVES, UNPITTED
Fleshy, complex and tart blond olives from the slopes of Mt. Pelion in Greece.
-
DIVINA, CASTELVETRANO OLIVES, WHOLE
This olive is a party starter; versatile, mild and crowd-pleasing. Pair with brie.
-
DIVINA, KALAMATA OLIVES, WHOLE
The iconic Greek olive for salads, pizza and more. Enjoy with feta and red wine.
-
DIVINA, ORGANIC KALAMATA OLIVES
The pride of Greece, these organic olives are free of pesticides and preservatives. Pair the iconic Kalamata with feta, hummus and warm pita. The iconic Greek Kalamata cultivated without pesticides or additives! Smoky and fruity with a red wine-infused snap, these firm, sharp olives pair perfectly with Feta.
-
DIVINA, GREEN CRACKED OLIVES
Delicately cured and harvested by hand, this classic Greek green olive pairs perfectly with cheddar, asiago and calabrese salami.
-
DIVINA, ORGANIC GREEK OLIVE MIX
This medley of Greece’s most popular organic olive varietals is free of pesticides and preservatives. Pair with feta or roast with fresh herbs.
-
PICHOLINE OLIVES, BARNIER
This world-class French green olive varietal is crisp yet tender and slightly salty.
-
FRENCH GREEN OLIVE WITH FENNEL, 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.
-
GAETA OLIVES
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.
-
LOSADA, GORDAL OLIVES, WHOLE
The name gordal means the fat one due to it’s round shape and large size (over 6gr). Due to its low oil content it is exclusively used for table olives. It has a fine delicate flavor, similar to manzanilla, and a firm, meaty texture. Losada uses a neutral brine which results in a balanced salt to bitterness ratio, so that you can really taste the flesh of the olive. Curing Method: Conventional, Time of Harvest: September / October
-
NATURAL ALORENA OLIVES, LOSADA
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 -
CARMONA OLIVE MIX, LOSADA
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.
-
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.
-
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.
-
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.
