FreshPoint

Description:

Our farmers grow Manzanilla and Mission Olives, two varieties often grown in California. The variety we have on hand will change throughout the fall, depending on which variety our farmer harvests. The Manzanillas are the green Olives traditionally stuffed with Pimento, the Spanish word for pepper, but can also be cured and stuffed with many cheeses, and nuts. The Mission Olives are traditional Black Olives, native to California, and have been placed on the Arc of Taste. Mission Olives are the only American Olive listed by the International Olive Council. The potential is endless for each chef using their own curing twist. Quick cures use lye but traditional cure recipes cover fruit in water, changing water every day for eight to 21 days, and then brine cure in salt water and aromatics for two to eight months. Our farmer’s home recipe is 8 days plus eight months.