Colossal Greek Green Olives hand stuffed with a clove of steamed Garlic in Light Brine & Extra Virgin Olive Oil. Rather good.
First we take a decent sized Halkidiki olive, take the stone out and then cram the hole with the fattest piece of steamed garlic we can find… Even better, it’s all done by hand – occasionally the garlic might pop out but we’re sure you won’t mind fishing about and shoving it back in again… In light brine with a little olive oil to coat.
Allergens: See ingredients in BOLD. May contain traces of Nuts, Peanuts and Sesame
Caution:May contain Olive stones.
Nutritional Information
Nutritional Information Per 100g:
Energy (KJ) 696, Energy (KCal) 170, Fat: 17g, of which saturates 3g, Carbohydrates 2g, of which sugars 0g, Protein 1g, Salt 7g.
Further Information
All our Marinated Olives are veggie-friendly and gluten, fish and dairy-free.
“Olives Et Al is a champion of the best quality olives” Sheila Keeting - The Times.
“The Best Olives in the UK” Caroline Boucher - The Observer Food Monthly.
“Olives Et Al on the label in a guarantee of a top notch olive” Tom Parker Bowles - Mail On Sunday.
Podcast
Click here to play the interview with Giles Henschel of Olives et Al. He shares his incredible story working with olive producers all over the world for the past 30 years. He tells us how he produces his olives, what to look for in olive oil, and also about his fabulous range of home deli essentials such as cornichons and capers.
How To Use
All these olives are still marinating. Only recommendation is to consume everything (all the olives and all the oil) within 12 - 18 months and do not refrigerate them. They don't need it - even when opened. The oil is the preservative and also adds to the flavour.
