Olive's Olives - Black Table Olives

Black Table Olives - 210g

These Black olives are ‘naturally’ black. They are left on the trees for another 2-3 months after the green ripe stage. It is important to be aware that this is a natural process and not in any way like the black olives sourced from supermarkets or deli’s that are ‘processed’ to turn green olives black! As the olives ripen naturally the skin changes from a ‘turning colour’ light pink blush to purple and finally to a dark purple (black) skin. At ‘fully ripe’ the flesh and pit are also black. Like all ripe fruit the flesh is soft therefore the olive pit is easily removed by hand with a firm squeeze. So, these black olives are a great choice for cooking as they are so easy to prepare, but also good to snack on if a slightly less strong olive taste is preferred.

Processing is carried out in 220L barrels in a 10% brine (salt) solution. There is absolutely no use of harsh chemicals like lye (caustic soda) to artificially speed up the de-bittering process. The olives stay in this brine solution for ‘at least’ 12 months.