Where do Divina olives come from?
Divina Mt. Athos olives from the Halkidiki Peninsula are harvested and sorted by hand, and are traceable from grove to table. Through the hands of our growers, Divina creates great-tasting, responsibly produced authentic foods that nurture community and enhance your quality of life.
What is a Divina olive?
Divina olives and antipasti represent the core values of FOODMatch – authentic taste, traceability and superb quality. Divina’s antipasti selection reflects the vibrant colors and flavors of tables from around the Mediterranean and across the world.
Where are Frescatrano olives grown?
Greece
Crafted from Halkidiki varietal olives grown and harvested by hand in Greece, the Frescatrano olive is cured without undergoing a fermentation process, giving it a fresh, sweet, mild, buttery, pure flavor and a vibrant, almost gem-like bright green color.
What are pitted kalamata olives?
Pitted Kalamata Olives
- Kalamata are known as “the king of olives”, and are quite possibly the most popular of the Greek olives.
- Kalamata olives have a strong fruity flavour, with a smooth meaty texture.
- These olives are pitted. Great for cooking or salads as you don’t have to worry about the stones.
Do pitted olives taste different?
After tasting many samples, it became clear that the pitted olives suffered on two counts: They tasted saltier and their flesh was mushier. Once pitted, the olives are returned to the brine for packing, which can penetrate the inside of the olive and turn it mushy and pasty, as well as increase the absorption of salt.
What does Divina mean?
divine
d(i)-vi-na. Popularity:6420. Meaning:divine or heavenly.
What do they stuffed green olives with?
“Sweet” (i.e., neither sour nor savory) pimiento peppers are the familiar red stuffing found in prepared Spanish or Greek green olives. Originally, the pimiento was hand-cut into tiny pieces, then hand-stuffed into each olive to balance out the olive’s otherwise strong, salty flavor.
What do Frescatrano olives taste like?
The Frescatrano is similar to the Castelvetrano but is a Halkidiki varietal olive from Greece that is unpasteurized and unfermented. Bright, sweet, fruity, buttery, fresh and crisp – these olives are perfect with just about everything.
Are green olives and Spanish olives the same?
Spanish olives also start as hand-picked, unripened green olives. They are first submerged in a bath of lye for a few hours to remove their bitterness. The fruit is then rinsed and soaked in a strong salt brine for three months, causing fermentation. This gives them their characteristic tartness.