PICKED AT THE OPTIMAL RIPENING STAGE, COLOURS RANGE FROM RICH GREEN TO FAIR YELLOW.
Out of the many olive trees that can be found, the majority are used to obtain olive oil and only a few are suitable for the production of table olives. This suitability depends on a variety of characteristics including the size of olive pit compared to the outer layer, and how easy it is to detach from the flesh.
PICKED JUST AS THEY REACH THEIR FULL RIPENING STAGE OR JUST BEFORE, BLACK OLIVES VARY SLIGHTLY FROM BLACK TO DEEP VIOLET DEPENDING ON THE VARIETY AND TIME OF HARVESTING.
Olives also sometimes have their pit (stone) removed and are stuffed with a seemingly endless variety of ingredients, with some popular favourites including garlic, anchovies, pimento or red pepper, almonds and cheese.
The most appreciated internationally for its quality and easy deboning
This delight is usually prepared in the Spanish or Seville-style with a variety of marinades.
Its fruit is late to mature and the coloration goes from violet to black
Its fruit is late to mature and the coloration goes from violet to black.
Highly appreciated for the size of its fruit and the fleshy pulp
It has an oval shape and a slightly asymmetrical shape. Also known as " The Beauty of Spain".
Green Olives seem to reach culinary perfection when pitted and stuffed with pimientos.
Originating in 18th Century, olives stuffed with pimientos blend a nutty flavor with the sweet flavor and crisp texture of red peppers.
Sliced Ripe Black Olives are simply the recipe-ready version of this favorite. They can be artfully combined with countless foods and dishes to produce a nutty, complementary flavor.
Add to pizzas, salads, tapas, hors d'oeuvres, pastas, sauces, meat dishes and more.
When it comes to adding flavor to the olive, the pimiento is only the beginning. Almost any food can be combined with this Mediterranean favorite.
Garlic, blue cheese, jalapenos, capers, anchovies and more.
