These mixed Mediterranean olives are an impressive assortment of seasonal Mediterranean olive varieties. They’re a favourite in restaurants since they feature seasonal cultivars that change from year to year. Ligurian, Koreneki, Manzanillo and Kalamon are some of the highly sought-after varieties we include in our mix.
An Islander delight that is sure to please includes Island Pure grilled halloumi, compressed pear, stinging nettle, and balsamic served with Kangaroo Island Mediterranean olives, paired with Hazyblur Pinot Gris.
Ingredients: Seasonal olive varieties that may include Frantoio, Leccino, Koreneki, Kalamata, Manzanillo, Verdale, water, salt, vinegar.
Serving Instructions: Olives are best served at room temperature. Discard brine and marinated using our award-winning Extra Virgin Olive Oil. Enjoy the olives on their own, on a grazing platter or with antipasto. The Koreneki olives (as known as ‘wild’ olives) are usually reserved for making olive oil, however, they are a big crowd favourite given there high oil content, floral aroma and sweet taste.
If you feel your olives are on the fresh and bitter side you may have new-season olives. Drizzle some EVOO over them to help balance the flavour.
Storage Instructions: Store in cool, dry place. Refrigerate once opened and reseal pouch after each use. Keep olives submerged in brine. Prolonged exposure to heat, light and air may affect quality. Olives are whole and contain pits.
An Islander delight that is sure to please includes Island Pure grilled halloumi, compressed pear, stinging nettle, and balsamic served with Kangaroo Island Mediterranean olives, paired with Hazyblur Pinot Gris.
Ingredients: Seasonal olive varieties that may include Frantoio, Leccino, Koreneki, Kalamata, Manzanillo, Verdale, water, salt, vinegar.
Serving Instructions: Olives are best served at room temperature. Discard brine and marinated using our award-winning Extra Virgin Olive Oil. Enjoy the olives on their own, on a grazing platter or with antipasto. The Koreneki olives (as known as ‘wild’ olives) are usually reserved for making olive oil, however, they are a big crowd favourite given there high oil content, floral aroma and sweet taste.
If you feel your olives are on the fresh and bitter side you may have new-season olives. Drizzle some EVOO over them to help balance the flavour.
Storage Instructions: Store in cool, dry place. Refrigerate once opened and reseal pouch after each use. Keep olives submerged in brine. Prolonged exposure to heat, light and air may affect quality. Olives are whole and contain pits.