Additional information
| Packsize | 2/2500 GR |
|---|
CERIGNOLA BLACK OLIVES
These Italian olives are commonly known as the largest olive in the world, mirroring the size of a shelled walnut.
Related products
-
ALORENA OLIVES, SPANISH (NATURAL), 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
-
MT. ATHOS GREEN OLIVES STUFFED WITH JALAPENO, DIVINA
The piquant heat of Jalapeño peppers is perfectly contained by buttery, sweet, green olives, resulting in a snack with just the right amount of spice.
-
PITTED BLACK OLIVES, 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 green olives are cured for several months in gros sel, course sea salt. The olives macerate in their own juice, retaining a simple fruity olive flavor. They are then seasoned with sunflower oil and aromatic herbs grown in the countryside of Provence. These olives are among the most delicious in the world. Ingredients: Olives, sea salt, sunflower oil, thyme.
-
GREEN OLIVE 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 green olives are cured for several months in gros sel, course sea salt. The olives macerate in their own juice, retaining a simple fruity olive flavor. They are then seasoned with sunflower oil and aromatic herbs grown in the countryside of Provence. These olives are among the most delicious in the world.
