- Meaty olives with pits
- Crushed to absorb more flavor
- Marinated in aromatic herbs
- Presented by celebrated chef José Andrés
- Made by the artisans at Elia
- Size - 12.3 oz/370 gr
A few words about this item from chef José Andrés:
Probably the perfect olive, this varietal called Hojiblanca has been grown since ancient times in Cordoba, Spain, because of its hot, dry climate. Collected by farmers in August when the olive is green, they have a distinctive strong, bitter flavor. The olives are cured and then crushed before being packed to make the flesh more tender. Nothing else is added, but I love to marinate them with some fresh peeled garlic or a stalk of tarragon - the crushed olives absorb almost any flavor. I use them in everything: tapas, potato salad or even a good martini - now that is an astonishing cocktail!
Crushed olives, water, salt. Olives contain pits.
Serving size 0.5 oz (15g) Servings per container approximately 20. Calories 25, calories from fat 20, Total fat 2.5g (3.5%), saturated fat 0g (0%), trans fat 0g (0%), cholesterol 0mg (0%), sodium 210mg (9%), total carbohydrate 1g (0.5%), dietary fiber 1g (4%). Protein 0g. Not a significant source of sugars, vitamin A, vitamin C, calcium or iron. * Percent Daily Values are based on a 2,000 calorie diet.
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