2/5 LB, 6/7.7 OZ
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.
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
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.
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.