GREEN OLIVES - Flavoured, Pitted, Stuffed, Plain.
HERE ARE A LIST OF OUR GREEN OLIVES:
BELLE DI CERIGNOLA - Bella di Cerignola olives, or Cerignola, are enormous Italian olives with an irresistibly mild, buttery flavour and tender bite. These mild “beauties” are recommended for the olive-eating newbies of the food world due to their mild flavour. They are perfect on a cheese or charcuterie board.
LUCQUES - The locals know them as “Green Diamonds”, “Pearls of Languedoc” or “Les Rolls Royces” but they're properly known as Olives de Lucques. Barral Lucques olives are from the sun-drenched Hérault region in the south of France, the former Languedoc province. These olives are characterized as being meaty and sweet, with a green flesh that is firm and bright. These fine olives are meant to be eaten just as they are, or served as an aperitif with thin slices of ham, a bowl of crisp radishes and a glass of rosé.
PICHOLINE - The Picholine is best known as a cocktail olive. Connoisseurs of olives often describe the flavour of the Green Picholine olive as being somewhat reminiscent of pistachios. Most widely noted for its typical usage, the Green Picholine is medium-green with a shiny skin and firm flesh. It is a fine, general purpose olive for eating, cooking or in larger scale quantities for the extraction of olive oil.
ARBEQUINA -Spanish light brown olives in brine - This variety of olive represents one the best regions in Spain in which the finest table-oils are produced: Catalonia (Arbequina). The best olives are carefully selected from the tree and are placed in water and salt for a minimum period of three months. Finally, they are rinsed with plenty of water and are bottled with fresh water, and salt. An effervescent reaction may occur when opening. This reaction is normal since the olives are completely natural (no preservatives or chemical used).
NOCELLARA del BELICE in OIL - These are softer and the olive oil can be used for dressings etc.... This is an olive cultivar from the Valle del Belice area of south-western Sicily. It is a dual-purpose olive, grown both for oil and for the table. It is used to make "Valle del Belìce" extra-virgin olive oil, which is pressed from a minimum of 70% Nocellara del Belice olives.
These are great for tapenades, pureed for pasta sauces, and fried for snacks!
SPANISH GREEN OLIVES with ANCHOVIES
SPANISH GREEN OLIVES with LEMON
SPANISH GREEN OLIVES with GARLIC
SPANISH GREEN OLIVES with TUNA
SPANISH GREEN OLIVES with SALMON
SPANISH GREEN OLIVES with RED PEPPERSPANISH GREEN OLIVES with RED CHILI
SPANISH GREEN OLIVES with JALAPENO
ORGANIC CAPERS - 100ml
NOCELLARA del BELICE -These green Sicilian olives are lightly brined.
They are crisp and crunchy and absolutely delicious. This is an olive cultivar from the Valle del Belice area of south-western Sicily. It is a dual-purpose olive, grown both for oil and for the table. It is used to make "Valle del Belìce" extra-virgin olive oil, which is pressed from a minimum of 70% Nocellara del Belice olives.
The Nocellara del Belice olive has two DOP protections: both Valle del Belìce DOP olive oil and Nocellara del Belice DOP table olives have protected status in the European Union. The prefect snacking olive, which can be added to any meal.