Known for their wrinkly, black skin and intense olive flavor, Oil-Cured Olives are chewy, briny and pleasantly bitter, perfect for pairing up with other Mediterranean antipasti or adding a new dimension to roasted chicken recipes.
Oil-Cured Olives, Pitted Oil-Cured Olives, Oil-Cured Olives with Truffle Oil, Italian Sun-Dried Olives.
- A deep hue ranging from dark brown to black with a distinct wrinkled appearance from curing.
- First, olives are alkaline treated to reduce their bitter compounds.
- Unlike the name “oil-cured,” olives are actually cured between layers of sea salt in large drums. These drums are rolled 3 times a week for a period of 3 months. Once cured, olives are rinsed and packed in olive oil.
TASTE & TEXTURE
Oil-cured Beldi olives own an irresistibly chewy texture similar to sun-dried tomatoes. Their rich and intense flavor is pleasantly bitter with a salty bite.
In kitchen creations, these salty gems are perfect for pairing up with vibrant citrus and sweet caramelized onions. As a ready-to-entertain antipasto, serve them up with ricotta salata, orange slices and a bold-flavored Cabernet Sauvignon.
IN THE KITCHEN
- Mediterranean Quinoa Salad with Olives, Roasted Red Peppers & Feta
- Roasted Chicken Thighs with Olives & Pancetta
- Caramelized Onion & Olive Focaccia
- Garlicky Couscous with Olives & Roasted Tomatoes
- Warmed Oil-Cured Olives with Caramelized Onions and Black Pepper
DID YOU KNOW…?
Oil has nothing to do with the curing of these “oil-cured” olives. It’s all about the sea salt. Olives are packed in oil, after curing, to preserve their intense flavor and chewy texture.