This North African Medley of olives contains black and green oil cured olives with Kalamatas and packs them in brine made from white wine vinegar and olive oil. The mixture is seasoned with turmeric, Cumin and Mace.
Olives are one of those pantry staples that you should always have on hand. Not only are they delicious sprinkled over pastas and salads, but in a pinch a high quality assortment of olives and some other small ingredients can act as an emergency appetizer. When unexpected guests happen to drop in, this North African medley of olives can accompany some savory cheese cubes and a baguette as an impressively speedy spread.
We combine black and green oil cured olives with Kalamatas and pack them in brine made from white wine vinegar and olive oil. The mixture is seasoned with traditional North African spices like turmeric, Cumin and Mace, as well as more common flavors like cayenne and sea salt.
North African cuisine is still expanding into our every day food vocabulary but this easy introduction to the flavors and textures of the culture will definitely leave you wanting more.
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