Buttery, compact, and tender, these low-sodium olives, grown exclusively in the Riviera Ligure region, are packed in extra virgin olive oil and fabulous in seafood and meat dishes, salads, or pizza.
Almost all olives eaten in our modern world are pasteurized. This kills the live cultures that ferments them and mutes their fresh, vibrant flavors. In keeping with our focus on Old World flavors, Caputo’s offers a variety of unpasteurized olives. Taste the difference!
- USES: serve alongside raw milk cheeses for a probiotic party
- CHARACTERISTICS: buttery, bitter, crisp, and rich
- PRODUCT OF: France, Greece, Italy