It starts with curing
Raw olives are inedibly bitter; curing removes that bitterness. Natural fermentation in brine — the traditional Mediterranean method — develops complex, tangy flavour over weeks. It is slower than lye curing but produces a cleaner, more characterful olive.
The range
Mare Nostrum offers naturally fermented green olives, Kalamata olives in brine, cracked green olives with lemon, and spicy mixed Mediterranean olives. Whole, cracked, and pitted formats each suit different applications.
Matching to market
Kalamata suits premium deli and Greek-style plates; cracked green with lemon and spicy blends move well in mezze and food service. Confirm size, cure, and packing.
Naturally cured, in glass
Preserved in brine in retail glass jars, for tables, mezze, and food service. Contact us for grades and volumes.