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Greek Black Olives – Nt.Wt.: 5.5 Kg, Dr.Wt.: 3.0 KgGreek Black olives from the province of Arta. When youQuick View
Greek Black olives from the province of Arta. When you bite into a soft, juicy black olive, you get a blackcurrant-like, deep grape taste that almost tastes like wine. It’s a bold flavour profile that’s quite unique among olives. A stand-out olive table.
Did you know? Rather than being harvested in the late Autumn like many olives, black olives are left on their tree for the whole winter. Winters in Arta tend to be mild, with average temperatures ranging from 4-13 celsius, so the olives quite happily ripen on the trees until spring, when they’re picked and cured in brine.
Black Olives (contain salt and traces of lactic acid and ascorbic acid)
Packed in: Water, Extra virgin olive oil
Green Olives Stuffed with red pepper – Nt.Wt.: 5.5 Kg, Dr.Wt.: 3.0 KgJust like the rest of our stuffed olives these areQuick View
Just like the rest of our stuffed olives these are stuffed by hand. These have a hand cut strip of proper roasted red pepper folded up inside – it’s the classic peper stuffed olive but done a whole lot better.
Greek large green olives stored in brine (water and salt), vinegar and olive oil.
Suitable for Vegetarians & Vegans
Kalamon Olives – Nt.Wt.: 5.5 Kg, Dr.Wt.: 3.0 KgLarge Kalamon Olives (Contain salt and traces of Red WineQuick View
Large Kalamon Olives (Contain salt and traces of Red Wine Vinegar and Extra Virgin Olive Oil)
- Hand picked and naturally cured.
- Suitable for vegetarians.
Water, Kalamata Olives, Salt, Red Wine Vinegar, Acidity Regulator (Lactic Acid).
- Kalamata olives are known as “the king of olives”, and are quite possibly the most popular of the Greek olives.
- Kalamata olives have a strong fruity flavour, with a smooth meaty texture.
- Just a handful into a stew can add extra complexity and flavour.