Alive & Well Olives now offer Bay Area olive afficionados a well-cured and well-curated collection of six artisan olive varieties all sourced from small family farms and village co-ops in Greece.
These exceptional olives are preserved only in a natural, nutrient-rich Mother Brine are full of the vital lactobacillus cultures nurtured during fermentation.
The raw, heirloom-variety Greek olives, including Kalamata, Rovies, Chalkidiki and Atalanti, are all cured without the use of chemicals, artificial brine, synthetic probiotic cultures, or lye. They are also produced using traditional fermenttion methods designed to retain both the regional flavor characteristics of the olive variety and the valuable health benefits of the naturally-occuring wild probiotics.
Rding the crest of a new wave of alt-sweeteners comes D”VASH with a trio of natural nectars and syrups that have been extracted from organic California dates and organic North Carolina sweet potatoes.
The non-GMO Project Verified sweeteners offers 25% less sugar than honey, and can be used in a variety of sauces and baked goods. The cayenne-infused date nectar, though confusing at first, can be used to both spice and sweeten-up a pickled salad of thinly sliced carrots, onions and minced cilantro leaves. Just add a touch of vinegar and sesame oil!