Imagine a savory version of a perfect cherry. That is what these olives are like. Firm to the bite, round and perfect, with a meaty flesh and a pit that bursts out easily as a cherry-pit. If you eat one, it will be difficult for you to resist eating at least ten.
Besides eating them as part of an aperitif or in a perfectly made martini, Gaetano Schiralli’s mother uses these olives as an ingredient to many dishes, including her home-made focaccia which is studded with Tremiti olives and cherry tomatoes. Also served warm, tossed with Crudo olive oil, sauteed garlic, cherry tomatoes and red pepper flakes.
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. 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.
Hand selected from the grove, these calamata style olives are just like the traditional Greek olive, packed in a mixture of brine, vinegar, olive oil, herbs, and spices. Pitted for convenience, these feature a beautiful, dark eggplant color and a smooth, rich flavor with a hint of salt. Calamata olives make an excellent, healthy appetizer or a great-tasting topping for salads, pizzas, and subs.
These all natural Italian olives are commonly known as the largest olive in the world, mirroring the size of a shelled walnut. They have a crisp bite and a firm texture with a mild flavor that holds just the right balance of saltiness and sweetness.
Alfonso olives are oval, purplish olives grown in Chile. They are firm in texture and have a slightly sour taste. Krinos alfonso olives are marinated in a vinegar brine enhanced by a touch of olive oil. Krinos olives are better tasting because they are always 100% naturally cured.