Olives
The olive is the Mediterranean's most defining ingredient — and there is no other product where the difference between the industrial and the traditional is so immediately obvious. A properly cured olive is dense, meaty, and complex; a mass-market one is soft, briny, and tastes only of salt.Our Olives collection…The olive is the Mediterranean's most defining ingredient — and there is no other product where the difference between the industrial and the traditional is so immediately obvious. A properly cured olive is dense, meaty, and complex; a mass-market one is soft, briny, and tastes only of salt.Our Olives collection focuses on producers who still cure the traditional way — with salt, water, and time — never with the caustic soda shortcuts that strip flavour and character. From the dark, wine-like Kalamatas of the Peloponnese to the vivid green Nocellaras of Sicily, the meltingly buttery Throuba olives of Cyprus,…
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