Additional information
Packsize | 6/6.3 OZ |
---|
The iconic Greek olive for salads, pizza and more. Enjoy with feta and red wine.
Authentic Greek Kalamata have a firm texture, fruity taste and wine-infused snap. The classic olive for Greek salads. Exquisite in pasta sauce.
From the region of Catalonia in Spain, the Arbequina is a small, firm and delicately flavored.
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.
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
Like its green and black counterparts, who are certainly the same olive, the Red Bella is grown in Puglia, Italy. The curing process is what makes this delicious olive stand apart with its red, red hue. Due to its mild flavor, the Bella di Cerignola Olive is often considered a beginner olive. All certified (DOP) Bella di Cerignolas are grown within the Foggia province of Puglia, Italy.