Olives

A lower grade, un-calibrated olive that is ideal for manufacturing or reprocessing, and can also be used for brushetta toppings, pastes, dips or as an input ingredient in biscuits.

Ripe olives have been used and are characterised as having a slightly ‘woody’ flavour, and are not as bitter as the green olive after processing. Pitted Olives are ideal in sauces, pastas, casseroles or Mediterranean dishes.

Ripe olives have been used and are characterised as having a slightly ‘woody’ flavour, and are not as bitter as the green olive after processing. Pitted Olives are ideal in sauces, pastas, casseroles or Mediterranean dishes.

Ripe olives have been used and are characterised as having a slightly ‘woody’ flavour, and are not as bitter as the green olive after processing. Sliced Olives are ideal in pasta, salads and frittatas or on pizzas.

Ripe olives have been used and are characterised as having a slightly ‘woody’ flavour, and are not as bitter as the green olive after processing. Sliced Olives are ideal in pasta, salads and frittatas or on pizzas.

Ripe olives have been used and are characterised as having a slightly ‘woody’ flavour, and are not as bitter as the green olive after processing. Ideal as a nibble with drinks, added to an antipasto platter or warmed and added to various meats and poultry dishes.