Peloponnese Olive Grn Ionian

Manufacturer: Divina Brand: Divina

To the ancient Greeks, the olive tree was nothing short of a gift from the gods. Today, the olive is still considered one of nature's most perfect creations with a timeless appeal. The large Halkidiki olive, from the peninsula of the same name, is a luscious, smooth, buttery olive ideal for stuffing. These are hand-picked, patiently cured for months, and hand-stuffed with classic ingredients you can actually taste. Available in seven varieties, these wonderful olives are sublime in salads, martinis, and as a crowd-pleasing appetizer. Varieties sold separately.

Manufacturer: KeHE Distributors Brand: Mezzetta Model: 0007321400618

Garlic Stuffed Olives

Manufacturer: PastaCheese Brand: PastaCheese

Originating in Apulia, Italy, huge, crisp and meaty with a deliciously sweet and tangy taste.

Brand: Barral

The olive has been a mainstay of Provençal cuisine for centuries. Perhaps the most famous of French olives, the picholine is medium-green with a shiny skin and firm flesh. Cultivated in the South of France, in Provence and Languedoc, these crispy olives have a "green" taste with a hint of pistachios.

Manufacturer: La Masrojana Brand: La Masrojana

Spanish Arbequina is the small and tasty olive that has been cultivated in Priorat for more than a thousand years. As all the products from the Priorat region, this olive shows off its concentration and clarity of tastes and flavors. The farmers start the olive harvesting task at the end of September or at the beginning of October.Once the olives are in La Masrojana's facilities, they select them depending on their size and color. La Masrojana only uses the olives that have reached the peak of ripeness. Any olive that does not fulfill the quality requirements is not accepted. Then they put the olives in large earthenware jars and macerate them with salt, water and aromatic herbs. This process is controlled every week. After a few months, the olives are ready to bottle. La Masrojana bottle their products by hand. To give you some recipe ideas, arbequina olive can be used to dress salads, for appetizers, or even to have with breakfast. The typical Catalan snack consists of smearing tomatoes with bread, then serving it with sausage and olives.

Manufacturer: Barral Brand: Barral

The Lucques owes its French name to the tradition that it originated in the Italian province of Lucca (Lucques in French). Today it is primarily associated with southern France, particularly in the Languedoc-Roussillon region. The Lucques is primarily used as a green table olive, and the fruit tastes meaty and sweet. Some compare it to fresh almonds and avocados. It is a highly valued olive among gourmets.

Manufacturer: Giuliano Brand: Giuliano

Manufacturer: Mario Camacho Brand: Mario Camacho

Mario Camacho Manzanilla Sliced Black Olives comes in a 2.25 ounce pack. Manzanilla olives are smaller in size than the Queen variety, very round in shape, fleshy, finer textured, with a small pit and unique taste. The Manzanilla olive, which is popular in the United States, is a brine-cured, small to medium sized Spanish variety that maintains a crisp flesh and smoky flavor. Because they are easy to pit, they are often sold pitted and stuffed with pimiento or almond. All of our products are inspected at our dock doors by receiving personnel, as well as our QA department, before storage or use. Each delivery is inspected and weighed. Drums of raw material come in sealed containers and are tested for contaminants. On the production line, we follow a HACCP (Hazard Analysis Critical Control Point) procedure establishing several critical control points for inspection. All products are date coded and lot coded to localize any potential problem.

Manufacturer: Partanna Brand: Partanna

The Castelvetrano Olive, or Nocellara del Belice, is an olive grown in western Sicily with an intense green coloring and sweeter flavor. Oleificio Asaro was born in 1916 in a land of warm colors and flavors and scents, at the foot of the hill on which stands the old town of Partanna, and within the new center of town called Camarro.Here in the heart of the Valle del Belice, which produces the oil Nocellara del Belice, exclusive cultivation around the Mediterranean basin, four generations the family Asaro is committed with passion and dedication to create a natural product and the high standards of quality that meets the needs of consumers, as evidenced by the numerous awards.