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Packsize | 6/6.3 OZ |
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Easy and breezy, these olives are marinated in a sweet tangerine and orange brine that finishes with a hint of spice. Serve with champagne, prosecco, or in a cold pasta salad with walnuts and goat cheese crumbles.
Packsize | 6/6.3 OZ |
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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.
Authentic Greek Kalamata have a firm texture, fruity taste and wine-infused snap. The classic olive for Greek salads. Exquisite in pasta sauce.
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.
These Italian olives are commonly known as the largest olive in the world, mirroring the size of a shelled walnut.
From the region of Catalonia in Spain, the Arbequina is a small, firm and delicately flavored.
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