Cleaning olives is the pits. Thankfully, Divina has done all the hard work for you. Their hand-picked collection of smoky and fruity Kalamata olives, smooth and buttery Mt. Athos, and firm and savory Mt. Pelion are completely ready to eat. Cured in red wine vinegar and a custom mix of aromatic wild herbs and spices, they deliciously represent the “globally local” ethos of the grove-to-table company. The olives are grown on indigenous land in Greece using sustainable farming practices, are harvested at their peak, and are crafted with care and tradition. To appreciate their variety and complexity, scatter the olives atop simple proteins like brown-skinned chicken or fig-glazed pork, or celebrate them in their purest form, by quickly roasting with slices of lemon and cloves of crushed garlic.
Nutritional information coming soon