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)