Yes a James Bond theme is running here, adopted from his famous phrase 'shaken not stirred' which is the way James prefers to drink his Martinis. The image for these sexy labels was provided to us by Loviz Arts. These olives are a combination of our Green Kalamata, Red Kalamata and Premium Green.
Manzanillo olives originate in Spain. They can be used as either table olives, or for oil. However, they are best used for eating at the table as the oil yield is low. These olives have been de-bittered in brine, after a couple of months they are then processed in a fresh brine and sent up to us in the cellar door. If you are around come in and taste them, they are another big favourite.
The Kalamata olive is named after the city of Kalamata in Greece and an olive most of you are familiar with. When ripe this olive is dark red in colour, soft and meaty. You have not tasted a Kalamata olive until you have tasted a fresh one. These olives are in brine only.
An essential part of the Mediterranean diet, olives are rich in healthy monounsaturated fats. What does that mean? Monounsaturated fats are liquid at room temperature but harden when chilled; this fat-type can help lower your LDL (bad) cholesterol. So, in saying all of that, olives and olive oil should also be an essential part of your diet.
We marinate our olives in olive oil not vegetable oils and the olives we use for this mix are Manzanillos. Throw onto your baked veggies at the last moment to warm through or eat with a glass of wine or two.
From what I understand Liguria is a region in Italy; home to some amazing food prepared in the traditional Ligurian fashion. Many of you will know this region for the Cinque Terre walks and the town of Portofino. Enough of that, our Ligurian-styled olives rest in a marinade of lemon zest, fennel seed and garlic. The olives we are using at the moment are small Manzanillos. These are my absolute favourite, especially when catching the lemon zest and fennel seed in one bite.