Kalamata, Taggiasche, Lucques, black olives… | Le Delas
Kalamata, Taggiasche, Lucques, black, country olives...
This olive has a firm texture, a frank and characteristic flavor and smell.
They will be more cooked than tasted as an aperitif.
The green olives are picked at the end of summer two months before they are fully ripe. Fleshy and soft, they are best cooked rather than eaten as an aperitif.
This olive has a firm texture, a frank and characteristic flavor and smell.
They will be more cooked than tasted as an aperitif.
The black olive is picked when ripe. The brine in which it is soaked for several months gives it a strong taste. It can be served as an aperitif, mixed with salads or raw vegetables. It also goes well with tomato-based dishes, stews and all meats.
L'olive noire est cueillie à maturité. La saumure dans laquelle elle est trempée plusieurs mois lui confère un goût prononcé. Elle peut être servie en apéritif, mêlée aux salades ou aux crudités. Elle s'associe également bien aux plats à base de tomates, aux ragoûts et avec toutes les viandes.
Sweet and fruity.
The black olive is picked when ripe. The brine in which it is soaked for several months gives it a strong taste. It can be served as an aperitif, mixed with salads or raw vegetables. They also go well with tomato-based dishes, stews and all meats.
The black olive is picked when ripe. The brine in which it is soaked for several months gives it a strong taste. It can be served as an aperitif, mixed with salads or raw vegetables. It also goes well with tomato-based dishes, stews and all meats.
The green olives are picked at the end of summer two months before they are fully ripe. Fleshy and soft, they are best cooked rather than eaten as an aperitif.
The black jewel of Nyons
The Taggiasche olives were introduced in Liguria (near Genoa), by the Benedictine monks in the twelfth century, in Taggia, which today gives them its name. From this coastal area, steep and windy, they draw their small size and their sweet but concentrated flavor very sought after. Selected and harvested by hand, they are bruised and then preserved in extra virgin olive oil. They can be enjoyed as an aperitif, to flavor a fish, a tomato sauce or a salad.
This black olive is picked when ripe. The brine in which it is soaked for several months gives it a strong taste. It can be served as an aperitif, mixed with salads or raw vegetables. It also goes well with tomato-based dishes, stews and all meats.
These Kalamata olive slices in 5kg pouches are ideal for your salads pizza sandwiches toppings... Greece's most famous olives are recognized worldwide for their taste and quality. Their flavor is very powerful due to their tannins, their color is black-violet-brown and their distinctive shape reminds that of an almond. The Kalamata variety of olives is grown only in Greece. These genuine Kalamata (also known as Calamata or Kalamon) olive rings come from a Greek company and trees grown in Greece.
Greece's most famous olives are recognized worldwide for their taste and quality. Their flavor is very powerful due to their tannins, their color is black-purple-brown and their distinctive shape is reminiscent of that of an almond. The Kalamata variety of olives is grown only in Greece. These authentic Kalamata, Calamata or Kalamon olives come from a Greek company and from trees grown in Greece.
Often called the Queen of Olives, the Kalamata is valued for its firm flesh and unparalleled flavour. Marinating for 5 – 6 weeks in Kalios extra virgin olive oil creates a confit-like effect; a subtle exchange takes place between the oil and the olives, with the oil lending the fruit a certain aroma, while the olives themselves give the oil a more pronounced flavour with notes of dark fruits. Tip: use the oil from the jar to dress your salads or finish your dishes – they'll taste like they've been made with fresh olives.
Often called the Queen of Olives, the Kalamata is valued for its firm flesh and unparalleled flavour. What makes this olive stand out is its abundant flesh, beautiful aubergine colour and distinctive character.
These green Halkidiki olives are chosen for their abundant flesh and firm texture; they are harvested just at the point of maturity to avoid bitterness while maintaining a slight crunch. Pitted and flavoured with herbs, they have a fresh texture and depth of flavour. Tip: Reserve 5cl of the olive brine and mix in a cocktail shaker with gin or vodka, some dry vermouth and ice cubes. Strain into a chilled glass and garnish with olives for the perfect Kalios Dirty Martini!
The Delas has selected this black olive, harvested after natural drying directly on the tree, for its very concentrated flavor.
This large green olive is called Halkidiki or Chalkidiki, because it is produced in the region of the same name, in northern Greece, near Tessaloniki. Harvested at maturity so as not to have any bitterness but keep the crunchiness, it offers relief and freshness in the mouth.
The picoline olive is a variety from the Provence region, ideal for tasting as an aperitif. Its firm flesh without bitterness will bring a touch of originality to your salads and will also flavor your hot dishes.
