OLIVES ARE cultivated in many varieties that differ in size, shape and oil content. The olive fruit itself cannot be eaten, as is, from the olive tree and requires curing or pickling before it can be consumed. Once cured olives are very versatile and can be further stuffed and seasoned to offer an endless variety of tastes and textures. In choosing our olive varieties we draw from our experience and that of our chosen producers to achieve the best marriage between an olive and its seasoning.


 

Lemon & Chilli Cracked Olives

For this seasoned olive we were inspired in our Lebanese heritage. We wanted to create one of the many flavour profiles our founders had grown up with so that we could transmit the art with which the Lebanese have pickled and flavoured their table olives for centuries. 

VERDIAL OLIVES • up to 27% oil content • fruity balanced taste

Available in these packages

 

 

Garlic & Paprika Cracked Olives

This is perhaps our strongest seasoning. The red bell pepper, paprika and garlic combination that envelopes the olives make this seasoned olive less of an accompaniment than a tapa or snack to be eaten by itself. It is a welcome change from the more traditional tastes yet however retains a very characteristically Mediterranean flavour profile.

hojiblanca OLIVES • up to 20% oil content • sweet taste  

Available in these packages


Garlic Purple Cracked Olives

The flavour profile of this seasoning is very characteristic of Spain and it is similar to the seasoning that they call 'al estilo de la abuela' or 'grandmother's style'. The flavour infused in the olive is very subtle yet obvious making it ideal as an accompaniment to food or as a tapa or snack by itself.  

hojiblanca OLIVES • up to 20% oil content • sweet taste  

Available in these packages