Kalamata, Taggiasche, Lucques, black olives… | Le Delas
Kalamata, Taggiasche, Lucques, black, country olives...
Marinated with garlic and parsley, these green olives offer a Mediterranean flavour for your aperitifs, salads or pasta dishes.
These green olives 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.
This olive has a firm texture, a frank and characteristic flavor and smell.
They will be more cooked than tasted 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.
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.
Marinated with red and green chillies and lemon pieces, these olives offer a spicy and refreshing flavour for your aperitifs, tapas or salads. They are perfect for catering professionals.
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.
These black olives, originally from Greece, are flavoured with a mixture of thyme, garlic and Provençal herbs. Unstoned, they are generally served as they are as an aperitif, or with an assortment of 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.
Marinated in rapeseed oil and Provençal herbs, these black olives from Morocco are perfect for your aperitifs, salads or Mediterranean dishes, adding an authentic flavour and a pronounced taste.
The black jewel of Nyons
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.
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 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...
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.
