Black Olives

Black olives are the dark variation of the fruits of the olive trees. They differ from the green ones because the fruit is allowed to mature longer on the tree, and so they have a later harvesting window (normally between November and December). This alters the intensity of their colour (which can go from purple hues and undertones, to a bright and brilliant black). They vary also in size (from the smaller and rounder varieties, to the larger elongated ones). All of our black table olives have an exceptional nutritional value. In particular, black olives contain a smaller quantity of carbohydrates  (lower than any other edible fruit). The conservation process further reduces this already minimal quantity, so that they are practically void of sugar and can be an integral part of any diet. Also, due to their high supply of fibre, they aid digestion. Furthermore, they are rich in mineral salts and vitamins, so they have strong restorative properties. Our black olives come from a variety of locations, both from Italy (for example, the highly praised Tagiasca olive from Liguria, or the delicious black olives of Lazio) or from the warm terrain of Morocco. You can find them in brine or pickled, according to your own personal preferences. Our brined black olives are often used to prepare delicious recipes, such as the hot and spicy sauce for “Spaghetti alla Puttanesca” for example. But one must not underestimate them in such recipes as in bread making or even a simple tapenade pâté.
Gaeta Olives
Pitted Leccino Olives
Leccino Olives
Taggiasca Olives
Brown Giant Olives
Black Olive slices
Morocco Olives
Le Olive Miccio
Green Olives
Marinated Olives

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