32 LB BUCKET
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 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.
The cornicabra variety is usually used in olive oil production but in the typical regions of cultivation it is also very popular as a table olive. This olive is half way through the maturation process producing a beautiful color range from pale pink to dark purple. The cornicabra is oval-shaped with a small horn on one side, which gives the name to this variety: Corni-cabra meaning the goat’s horn. Curing Method: Natural Brine Cured; Time of Harvest: October – November
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.