Olinda
California
Item #4003 - 28lb
Item #4032 - Bulk (per lb)
For more than 80 years Olinda Olives has cured California olives using old world methods. While most processors add lye to speed curing, Olinda cures these with salt brine only, and the olives cure and naturally ferment over five months. Crisp with a pronounced olive flavor, these extra large unpitted olives make a great snack. (VE, GF)
Greece
Item #4004 - 26.4lb
Item #4033 - Bulk (per lb)
Grown in Greece, these large, dark purple olives are tree-ripened, hand-harvested, and cured traditionally in salt bring and vinegar with no added lye. The meaty, unpitted olives are best eaten out of hand, preferably with some feta cheese and a glass of retsina. (VE, GF)
California and Greece
Item #4030 - Bulk (per lb)
Grown in Greece, these large, dark purple olives are tree-ripened, hand-harvested, and cured traditionally in salt bring and vinegar with no added lye. The meaty, unpitted olives are best eaten out of hand, preferably with some feta cheese and a glass of retsina. (VE, GF)
California
Item #4001 - 32lb
Item #4030 - Bulk (per lb)
For more than 80 years Olinda Olives has cured California olives using old world methods. While most processors add lye to speed curing, Olinda relies on salt and sunshine. Ripe Mission olives are packed in rock salt and tumbled every week for several weeks, then washed and sun-dried before being coated with olive oil. They’re easy to pit with a nutty, salty flavor. Add them to olive bread, salads, or anything with tomatoes and garlic. (VE, GF)
California
Item #4002 - 28lb
Item #4131 - Bulk (per lb)
For more than 80 years Olinda Olives has cured California olives using old world methods. While most processors add lye to speed curing, Olinda cures these with salt brine only, and the olives cure and naturally ferment over five months. These broken olives, the rejects from the pitting line, are perfect for olive salads, tapenade, or any dish that calls for pitted, chopped green olives. (VE, GF)