Additional information
Packsize | 6 /10 LB CANS |
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A staple of Mediterranean cuisines, olives are most often eaten out of hand, though cooks also use them to flavor everything from pizzas to martinis.
Packsize | 6 /10 LB CANS |
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Add sliced olives in with cooked penne pasta, diced peppers and pancetta then simply drizzle with extra virgin olive oil for a healthy salad.
These Italian olives are commonly known as the largest olive in the world, mirroring the size of a shelled walnut.
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.
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.
Mixed Provençal Olives with thyme and red wine vinegar.
Petits Coquillos are small dark olives, packed in the Niçoise style in natural sea salt brine.