Olives in Extra Virgin Olive Oil

Frequently Asked Questions

• What does it mean when olives are in extra virgin olive oil?
  It means the olives are carefully selected and preserved in extra virgin olive oil, without any heat treatment, which enhances their natural flavour, adds richness, and keeps them tender. The olive oil also carries the aromatics of the herbs and spices we add, creating a fuller Mediterranean flavour experience.
• Are these olives fermented?
  Yes. Our olives are naturally fermented using traditional methods that reflect what we call the wisdom of the ancients. Olives cannot be eaten straight from the tree — they must be cured or fermented to become edible, and this natural process is what develops their flavour and character.
• Are your olives pasteurised?
  No. These olives are unpasteurised, meaning they are not heat-treated. This helps preserve their natural texture, flavour, and the integrity of the traditional fermentation process, unlike most readily available olives in tins or jars.
• Do you eat the olives straight from the jar?
  Yes. These olives are ready to eat straight away. They are ideal for grazing boards, salads, pasta dishes, or simply enjoyed on their own as a snack. The extra virgin olive oil they are stored in is also full of flavour and can be used as a delicious base for dressings, cooking, or even homemade mayonnaise.
  
  For best results, store at room temperature in a cool, dark place with the olives fully covered in oil. Refrigeration is not recommended, as extra virgin olive oil will naturally thicken or solidify at low temperatures — a natural characteristic of high-quality EVOO.
• What is the best way to serve these olives?
  For the best flavour, serve at room temperature. This allows the natural richness of the extra virgin olive oil and the depth of the fermented olives to fully open up.