Green Olive Spread
Olive spread — pasta di olive, elies pasta — is a traditional Mediterranean preparation: olives, olive oil, vinegar, salt, nothing else. It is what a Greek family does with a good olive when the jar comes out on the table. Ours is made from Kalamata-region table olives and finished at the Damouras Brothers mill in Trikorfo.
Ingredients
Green Kalamata-region olives, extra virgin olive oil, wine vinegar, salt.
Allergens: None. Produced in a facility that handles no nuts, no dairy, no wheat. Suitable for vegan and kosher diets.
How it tastes
Green olives read brighter and firmer than their ripe counterparts — herbaceous, slightly lemony, with a clean bitter finish that keeps the spoon coming back. Less brine than the black. More of the olive itself.
Four ways to use it
- On toasted sourdough with a drizzle of our EVOO.
- Stirred through warm pasta, a sharp cheese grated over.
- On a roasted chicken sandwich, in place of mayonnaise.
- On a cheese board, beside a bright young feta and a cold glass of assyrtiko.
Provenance
- Olive source
- Kalamata region, Messinia
- Production
- Damouras Brothers, Trikorfo
- Method
- Stone-milled olives, extra virgin olive oil, wine vinegar, salt
- Keep
- Refrigerate after opening. Finish within four weeks of opening.
- Kalamata PDO
- ISO 22000
- ISO 9001
- Bio Hellas
- FDA
- Kosher
Free US shipping over $60. Returns accepted within 30 days, unopened and sealed. See our return policy.