Nocellara Culinary Olives in Brine (540g)


There are no green olive trees! The colour of an olive is an indication of its ripeness. Green olives ripen and become black olives. Or rather, they transform from green to light brown, to a vibrant red and purple, to the deepest, darkest black. In general, the darker the olive, the riper it was when it was plucked from the tree. Green olives are usually picked at the start of the harvest season, in March and April in the southern hemisphere. They have a firm texture and lovely, nutty flavour.
Mardouw’s olives are cured using a natural fermentation process; leaving a crisp olive full of natural flavours; the process takes 9 to 12 months to cure the olives.

Category:

Description

Download Tasting Notes for Mardouw Nocellara Culinary Olives


TASTING NOTES
Picked green, the olive is naturally crisper than riper black olives but the natural process used to cure the olives also ensures that the olives remain firm and full of flavour. The Nocellara olive has a distinct creamy, nutty taste.

PACK SIZES
In brine 540g, 300g drained

REGION
Swellendam, Western Cape
Cold winters, mild summers and pure mountain water
Soil and Mediterranean climate create perfect growing conditions

CULTIVAR
Nocellara olives; a Sicilian variety well known for its crisp texture and creamy, nutty taste.

PRODUCTION METHOD
Natural fermentation in brine for 9 to 12 months.

SERVING SUGGESTIONS
On their own, as Martini olives, mixed with thinly sliced oranges and red onions for a refreshing summer salad, chop and use as a topping over steamed cauliflower with breadcrumbs, grated boiled egg yolks and Mardouw’s Extra Virgin Olive oil.

Additional information

Weight 0.2 kg