Let's learn more about olives with this quick guide.
Green olives:
Crunchy perfection
Green, crispy deliciousness; a feast for the senses, a Mediterranean treasure to cherish, green olives have been prepared since time immemorial. Also known as “Spanish-type” olives, legend has it that the Iberians learned the trade of olive curing from Greek and Phoenician colonists, three thousand years ago.
Green olives are cured, more or less, as Romans did it: Pick the finest of olives, immerse them in lye so as to take the bitterness away, then wash them and let nature do its magic, and get that golden green hue, crisp bite and mouth-watering light sourness.
Based on this millenia-old experience, we pick the finest of Greek olives, cure them under the highest of gastronomy and hygiene standards, and bring the quintessence of Mediterranean food tradition on everyone’s table.
Natural olives:
The Greek way of olives.
Olives originated in Greece, about ten millennia ago. People found them bitter and hard. Were they truly so? Not really: Cure them properly, treat them right, and here they magically turn into a feast for all senses, a treasure of Mediterranean color, texture and flavor.
We pick the best fruits of Kalamon, Chalkidiki, Amfissis and other ancient Greek varieties. We cure them so as to let time take the bitterness away, and turn them them into brown-golden feasts of Mediterranean taste.
This turns them into a bouquet so unique that each single olive has its own story, color, texture and taste. In Latrovalis’ Greek natural olives you may find the essence of Greek gastronomy in a ready-to-eat package!
Oxidized olives:
The hip side of olive.
Crave for sour, time-honored recipes, passed on as family secrets from generation to generation? No? California-type oxidized olives is the right choice for you!
Take fine, ripe olives, treat them with lye to take the bitterness away, and wash them thoroughly, then blow oxygen, lots of oxygen on them, and let a unique combination of velvet texture, smooth color, and mild, mouth-pleasing taste develop.
No sourness, no aggressive senses for the few conoisseurs, just sheer enjoyment. No wonder they are called “confite”. Prepared with the strictest protocols, oxidized olives are the choice for your day-to-day snack, pizza or recipe!
Oven-dried olives:
Ready for a date?
Only the largest and tastiest of olives can be dried to the gourmet delicacies of the so-called “date”-type olive, named after their visual resemblance to the dried, sweet fruit of that name.
Products of mild, prolonged drying, these olives lose their moisture and concentrate their flavor.
As with everything that matures rather than aging, the wrinkles go with strong bite, meaty texture and exceptionally complex bouquet, a true treat for all senses that make an impression that only goes stronger over time.
