A! Olives Mix 180 g


Mix of green olives and Kala­ma­ta olives, pick­led in spi­ces and brine:
Kala­ma­ta olives (26%), green olives (27%), water (42%), sea salt, vine­gar, extra vir­gin oli­ve oil, rose­ma­ry, thy­me, ore­ga­no — Not­hing else!
Vegan — without sugar — without pre­ser­va­ti­ves — without flavorings


Messenia, Greece, Kalamata, Meligalas

Price 4,90
Includes 7% MwSt. DE reduced-rate
plus shipping

Line N. aus Ulm

Phantastische Qualität in stylischer Optik. Enorm schnelle Lieferung.

Hartmut W. aus Bonn

Alles super prima, schnelle Lieferung, gute Ware, weiter so

M. Peter F. aus Ribnitz

Schnell noch mal nachbestellt zu Weihnachten :)

Greek Olives in brine

A! Olives Mix, another basic product of our A! product family, are pickled olives from Greece.

Green olives from the Chalkidiki region and dark Kalamata olives are refined with rosemary, thyme and oregano and preserved in brine.

This Greek olive delicacy is ideal as a snack for an aperitif, as a spicy side dish to a meat dish and for cooking (of pasta sauces, for example).
Our A! Olives are a natural product without additives, produced under the highest quality standards in Greece.

Get a good piece of Greece directly on your plate!


Olives in brine

The traditional processing of edible olives consisted of hanging the olives in the sea after harvesting. Soaking in salt water served then, as it does today, to defuse the olives' natural bitterness. Fresh, untreated olives are almost inedible. Olive products can only be enjoyed at all after extensive storage in brine.

Important: The bitterness is nevertheless an important proof of the richness of the olive in terms of ingredients. It is precisely the phenols and polyphenols that promote health and digestion that taste bitter. When pickling olives, it is important to balance their flavor characteristics and thus bring out the variety of other natural flavors.

In addition, brine is a proven and widely used means of food preservation throughout the world. Since olives are harvested only once a year, but in large quantities, it was important to preserve this basic product of the Mediterranean diet for a long time.