Did you know that most olives are picked long before they are truly ripe and can even be softened with chemicals such as lye? Some olives are artificially darkened with an iron compound called ferrous gluconate and all canned olives are pasteurized (cooked).
Our olives are picked when ripe and only cured using traditional and natural methods, such as sea salt brining and oil curing. They are grown in a coastal region of Southern Peru that has never been exposed to pesticides or chemical fertilizers.
Some serving ideas include: spread thinly on cucumber or zucchini slices; serve a small scoop on top of vegetable “pasta” (spiralized vegetables) and sauce; serve a small scoop alongside a green salad; spread a thin line down the middle of a cabbage leaf, add some chopped veggies and roll for a tasty wrap; add a tablespoon to your favorite Italian dressing recipe.
More mouthwatering uses:
* Makes an epic dip for sliced cucumbers or sticks of celery