These jumbo ripe raw premium Botija olives (sometimes called "botilla" olives) from Peru have been dried at low temperatures and come in 3 flavors: Aji Spice (mild to medium Amarillo peppers) and sea salt), Herbs (oregano, tarragon and thyme, sea salt), and Natural with a touch of sea salt.
All the natural oil of the olive is intact, which makes them very juicy. This is a premium olive grown on the coastal desert plains of southern Peru. Ecologically cultivated, hand-picked & packed with extraordinary care. These delicious naturally cured Botija "botilla" olives will complement almost all of your culinary creations.
With love to add them to our Salads, Bruschetta, Pesto or simply snack on them.
A few facts about Olives:
- Olives are a good source of Antioxidants, can help to fight inflammation throughout the body, may promote heart health, can help to preserve bone mass
- Olives are a rich source of 25 phytonutrients that provide benefits to our respiratory, nervous, immune and digestive systems.
- Low in carbohydrates, making them an ideal snack or meal compliment for individuals with diabetes or anyone trying to manage their blood sugar.
- High in Vitamin E, Selenium and Zinc
- Olives provide mostly monounsaturated fat, which is associated with increased longevity, and may decreased risk of heart and chronic disease, may lower blood pressure, and may be able to improve brain function.
- Classified as fruits of the Olea europea tree (an amazing tree that typically lives for hundreds of years)
- Olives are too bitter to be eaten right off the tree and must be cured to reduce their intrinsic bitterness
- Processing methods vary with the olive variety, region where they are cultivated, and the desired taste, texture and color.
- Some olives are picked unripe, while others are allowed to fully ripen on the tree. The color of an olive is not necessarily related to its state of maturity. Many olives start off green and turn black when fully ripe. However, some olives start off green and remain green when fully ripe, while others start of black and remain black.
- In the United States, where most olives come from California, olives are typically green in color, picked in an unripe state, lye-cured, and then exposed to air as a way of triggering oxidation and conversion to a black outer color.
Stop by High Vibe to get these amazing tasting Black Peruvian Olives.