Two New Olive Preparations from California
Maurice Penna, owner of M & C P Farms, Orland, California, supplies Corti Brothers with several olive preparations. The very tasty and different Late Harvest olive blend which we offered several years ago, is but one. Now Maurice has produced two new products which are just in time for your spring entertaining and summer table. They are: California Kalamon and a unique Dry Land Sevillano.
Both of these olives have never been produced before. Both are really worthy additions for your spring, summer, and later entertaining. If they are well liked, Maurice might continue producing them. Here’s your chance to be a culinary arbiter.
|
See Penna
Kalamon Olives
|
Penna Olives California Kalamon Olives 16 oz jar (#9000)
Kalamon is the varietal name of the cultivar used in Greece’s Peloponnesus to make Kalamata olives. Although the name of both the olive preparation and the cultivar are used synonymously at times, it is more proper to use the cultivar name outside of Greece. Kalamata is the place from which the olive preparation takes its name. As far as I know, these are the first California Kalamon Olives to be prepared for the table. Penna Farms have spent a lot of time producing these olives, having to first plant the cultivar and then produce the cured olives. These are a new California product and you, our customers, are tasting them first.
Differing just slightly from the Greek cure, Penna Kalamon olives are not cut, are not very vinegary nor salty, but are crunchy fleshed, with the same round, tart flavor of the Greek version. Very fleshy, these are olives one can sink one’s teeth into!
$5.99
Quantity in Stock: 11
|
See Penna Dry land
Sevillano Olives |
Penna Olives Dry Land Sevillano Olives 16 oz jar (#9001)
The second preparation is Dry Land Sevillano Olives, picked as tree ripe fruit from the sevillano variety and cured. What is unique about them is that the fruit is dry farmed and picked ripe. Normal California olives for table production, especially this large sized fruit, are irrigated and picked green. Dry farmed fruit has a more intense flavor and consistency to its flesh than do sevillanos picked green, used to make the largest size of canned olives.
Here size is not the important factor, but flavor is. Not exactly Castelvetrano (Sicilian) style nor Spanish style, the lactic fermentation cure of these olives is appropriate and delicious, maintaining the textural integrity of the fruit and leaving a distinctive flavor. Since these sevillanos were harvested tree ripe–black in color–their cured color is almost amaranth, a faded red-purple.
$4.69 Quantity in Stock: 5
|
|
