Mardouw’s table olives are cured using a natural fermentation process over a period of nine to twelve months, and preserved in brine.
Kalamata
The king of Greek table olives, beloved and popular Kalamatas are deep rich aubergine in colour, with tight, snappy, shiny skin, and a pretty almond shape. The olives are handpicked when fully ripe at a black colour stage. They’re preserved in brine and matured through slow fermentation process, for a distinctive rich, smoky, fruity flavours.
Nocellara
There are no green olive trees! The colour of an olive is an indication of its ripeness. Green olives ripen and become black olives. Or rather, they transform from green to light brown, to a vibrant red and purple, to the deepest, darkest black. In general, the darker the olive, the riper it was when it was plucked from the tree. Green olives are usually picked at the start of the harvest season, in March and April in the southern hemisphere. They have a firm texture and lovely, nutty flavour. Mardouw’s olives are cured using a natural fermentation process; leaving a crisp olive full of natural flavours; the process takes 9 to 12 months to cure the olives.