Olives Arnaud

6 x 250 g

These dark purple, tiny olives are picked when fully ripe, and cured in brine for nearly a full year. The sweet, deep olive flavour is a trademark of the Coquillos (coe-kee-ose). Serve in salads (especially Salade Nicoise), or with drinks.

3 x 4.25 L

Firm, green olives are cured in barrels of salt brine for several months. Herbs de provence are added to the brine to enhance flavour. The olives are finished with a dash of sunflower oil. Delicouis with drinks, as a garnish for salads, and in all recipes calling for olives.

3 x 4.25 L

Olives Arnaud black olives are barrel-cured for several months, then marinated with sea salt and a light dressing of sunflower oil. A pinch of wild Provencal thyme sweetens their bold flavour. Serve with drinks, or use in a number of recipes calling for olives.

3 x 4.25 L

Cracked spicy green olives have a fiery, spicy "kick" from harissa pepper added to the brine. Deliicous especially in the summer months, the "heat" of these olives is tempered with the addition of other spices, vinegars and sunflower oil.

3 x 4.25 L

Olives Arnaud are lightly salted, dressed with sunflower oil and marinated with finely sliced roasted garlic.