Marinated fresh olives | Le Delas Rungis
Fresh marinated olives
These green olives, originally from Morocco, are flavored with a mixture of thyme, garlic and Provencal herbs. Unpitted, they are generally served as they are as an aperitif, or with an assortment of tapas.
Taggiasche olives were introduced in Liguria (near Genoa), by the Benedictine monks in the 12th century, in Taggia. From this coastal region, steep and windy, they derive their small size and their sweet but very concentrated flavor and are easily identifiable by their colors ranging from green, brown, purple or black. Selected and harvested manually, they are presented in extra virgin olive oil. They can be enjoyed as an aperitif, to flavor fish, a tomato sauce or a salad.
For this recipe, two varieties of green olives, pitcholines and kalamata bullets, are garnished with pieces of red and green peppers and spiced up with spangled peppers and sweet peppers. Unpitted, they are generally served as they are as an aperitif.
These green olives, simply stuffed with a white almond and salted, are generally served as they are as an aperitif or with tapas.
For this recipe lightly flavored with cumin, two varieties of green olives, picholines and kalamata bullets, are garnished with pieces of red and green peppers and pieces of vegetables, carrots, cauliflower, peppers, onions and pickles. Seasoned with spangled pepper, sweet pepper and cumin, they are very tasty and are generally served as they are as an aperitif.
These green olives are flavored with basil leaves and powdered basil and seasoned with garlic. Unpitted, they are generally served as they are as an aperitif, or with an assortment of tapas.
Sometimes called "Nice olives", these small black olives are of the shell type. They are flavored with a mixture of thyme, garlic and Provencal herbs. Unpitted, they are generally served as they are as an aperitif.
These green olives are flavored with a mixture of thyme, garlic and Provencal herbs and a mixture of natural flavors of thyme, garlic and chilli. Pitted, they can be served as they are as an aperitif, or with an assortment of tapas, or used in many recipes, stuffings, salads, sandwiches, tajines...