Italian and Moroccan Olives
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Green Olives in Brine 9.4 lb/2.5 kg by Bel Aria, Italy.
Ingredients: olivers variety, water, salt; acidity corrector: citric acid, lactic acid; antioxidizer: L-ascorbic acid
Refrigerate After Opening
Drained Weight: 5.5 lbs
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Taggiasca Olives in Extra Virgin Olive Oil - pitted - 6.5 oz/185 gr by La Bella Angiolina, Italy.
Buttery, compact and tender, these low-sodium olives, are packed in extra virgin olive oil and fabulous in seafood and meat dishes, salads, pizza.
Ingredients: Pitted olives (66%), extra virgin olive oil (34%), salt, natural flavourings.
Store in a cool, dry place. Once opened add oil and refrigerate.
No preservatives added.
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Natural Meski Olives & Harissa in Extra Virgin Olive Oil - 7 oz/200 gr by Les Moulins Mahjoub, Tunisia.
This preparation, made to a recipe exclusive to Les Moulins Mahjoub, combines olives matured in brine with extra virgin olive oil and Harissa. An incomparable cocktail of flavors!
Ingredients: olives (58%), extra virgin olive oil (38%), garlic, harissa (4%).
Warning: contains pits
Keep refrigerated after opening
Hand Made in Tunisia
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Natural Meski Olives with Lemon and Fennel - 4.37 oz/125 gr by Les Moulins Mahjoub,Tunisia.
Preserved in brine flavored with lemon and wild fennel, these Meski green olives have a firm consistency, with an excellent flesh to stone (pit) ratio.
Ingredients: natural meski olives, water, wild fennel, lemon, salt.
Warning: contains pits
Keep refrigerated after opening
Hand Made in Tunisia
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Bigaradier Red Olives - not pitted - 10 oz/280 gr by Mustapha's Moroccan, Morocco.
These olives are made from gorgeous reddish-purple olives are known as beldi in Morocco. The olives are picked when they have just turned from green to a beautiful red-dove gray hue - the are also known as tournante rouge, "turning red," in French. Mustapha calls them "Bigaradier," because the traditional Moroccan marinade contains orange - bigarade is the French name for bitter oranges.
They are softer and than green olives, and they have a delicious, slightly nutty flavor and a hint of bitterness on the finish. They used in a whole host of dishes in Moroccan cooking, especially tagines and stews. They also offer a fun contrast in color and flavor to black and green olives....
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Castillan Green Olives - not pitted - 10 oz/280 gr by Mustapha's Moroccan, Morocco.
Moroccans love their olives with strong flavors, and any authentic Moroccan meal will offer one or more varieties. Starting with top quality Moroccan Picholine olives, it adds two kinds of forward flavor to heat up Castillan olives - broad heat from red chili pepper and crisp heat of fresh mint leaves. It also adds a bit of preserved lemon to create olives that are bright on the palate while maintaining a wonderfully full flavor reminiscent of the corner of the Mediterranean.
The flavor of these wonderful Moroccan olives continues to develop as they marinate in their jar. If you are not a big fan of "heat" with your olives, but you want to enjoy one of the essential product...
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Green Olives with Cinnamon and Cloves - not pitted - 10 oz/280 gr by Mustapha's Moroccan, Morocco.
These olives have a unique, yet classic Moroccan flavor profile. They offer a mouthful of flavor that is well balanced, refreshing and slightly smoky, spicy without being hot. Green Moroccan Picholine olives have a firmness that makes them perfect for the aromatic flavors of cinnamon and cloves - it also includes some of his preserved lemon to balance the forward flavors of the spices.
This traditional blend of flavors shows that it is skilled in the art of marinating and infusing. If you are not a big fan of "heat" with your olives, but you want to enjoy one of the essential products of Moroccan cuisine, then these olives are just right for you.
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Dry Cured Black Olives - not pitted - 10 oz/280 gr by Mustapha's Moroccan, Morocco.
Ripe Moroccan Picholine olives are the starting point for this traditional, centuries-old cure from Morocco. Layers of olives are alternated with layers of salt, and the olives are left to cure for weeks. Wonderfully intense in aromatic flavor they possess hints of black cherry and plum and have a slightly bitter finish. These wrinkled black olives remain meaty and full of deep smoky qualities without being overly salty.
Without a doubt these are one of the most flavorful ingredients in Moroccan cooking. Moroccan Dry-cured olives are perfect for any use, from tabletop to cooking. They are an excellent accompaniment to a pre-dinner drink or glass of wine. They are a deliciou...
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Green Olives with Garlic and Lemon - not pitted - 10 oz/280 gr by Mustapha's Moroccan, Morocco.
Grown in the remote Atlas Mountain range of Morocco, where the climate, rich soil and the ancient groves produce these savory olives.
Ingredients: Cracked green olives, garlic, lemon, oil, bay leaf, water, salt and lactic acid.
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Picholine Olives - not pitted - 10 oz/280 gr by Mustapha's Moroccan, Morocco.
Picholines are almond shaped olives with a point at one end. They have a firm texture and a fresh taste profile. They are perfect for any dish calling for meaty green olives - yes, besides Moroccan cooking - you can use them in French, Spanish, Italian, Greek or even Middle Eastern dishes. They are also great antipasti, and cocktails.
Olive cultivation is central to Moroccan cuisine and culture. One can understand then why the Moroccans are masters of curing, marinating and infusing olives, and why they eat olives at just about every meal, even breakfast.
Over the last two millennia the indigenous Berber peoples have endured invasion and conquest, each culture tha...
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Picholine Olives - pitted - 10 oz/280 gr by Mustapha's Moroccan, Morocco.
Over the last two millennia the indigenous Berber peoples have endured invasion and conquest, each culture that came left its mark on the land, its people, their cuisine. A wealth of culinary creativity and the amazing quality of the bounty of ingredients from the everyday to the exotic make Morocco a culinary mecca.
Introduced and re-introduced over the centuries, olive cultivation is central to Moroccan cuisine and culture. One can understand then why the Moroccans are masters of curing, marinating and infusing olives, and why they eat olives with just about every meal, even breakfast.
Olives were most likely first ancient each succeeding culture that invaded stayed ...
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Provencal Green Olives - not pitted - 10 oz/280 gr by Mustapha's Moroccan, Morocco.
It would be quite normal to find Picholines olives flavored with Herbes de Provence in almost any market in the South of France, but you can also find them in just about every souk in Morocco. It starts with Picholine Marocaine and adds onion, herbs de Provence, lemon and bay leaf to create an amazingly flavorful snack.
These meaty olives are perfectly seasoned and a great flavoring for roasts and stews. Over the last two millennia the indigenous Berber peoples have endured invasion and conquest, each culture that came left its mark on the land, its people, their cuisine.
A wealth of culinary creativity and the amazing quality of the bounty of ingredients fr...
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