BLACK OLIVES - In Olive Oil, With Herbs, Plain.
A LIST OF OUR BLACK OLIVES:
KALAMATA IN OLIVE OIL - Delicious, firm with the pit in and marinating in olive oil. The oil can be used for salads, or on pasta.
NYONS- The Tanche variety of olives from Nyon are a specific shade of brown, almost black, and are finely wrinkled. They are hand-picked in November and December and then sorted according to their intended use. Olive oil is produced only from the smallest olives, while the bigger ones can be eaten on their own, as appetisers or used in salads or omelettes.
The olives have a mildly salty and pleasantly bitter taste. They are commonly dry-cured in salt, to pull the moisture and bitterness out of them, and packed in olive oil. Olives noires de Nyons pair nicely with cheese, almonds, onions and a variety of spices.
DRIED BLACK w HERBES DE PROVENCE - Cured back olives with Herbes de Provence, These are great snacking olives. They are also delicious in a chicken stew or a pasta.