A fan favorite medley featuring Greek olives (Mt. Athos & Kalamata), roasted pepper strips, Asiago cheese and Calabrese salami. No muss, no fuss. Serve with mixed nuts and glass of red wine or toss with quinoa. (Divina kits are mixed fresh in-store as needed)
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.
Creative cooks incorporate these powerhouses of flavor into all kinds of dishes. Keep a gallon close by and add a handful of them to salads, baked fish or sauces. These olives are sun dried, which concentrates their flavor, so a few go a long way. A great accompaniment for wine; serve with cheese for a quick appetizer.
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.