Drystore

Unpasteurised, Brine-Cured Nyons Olives. Minimum Drained Weight 360g (double the 180g tub)

£10.00
{"id":4503622123601,"title":"Unpasteurised, Brine-Cured Nyons Olives. Minimum Drained Weight 360g (double the 180g tub)","handle":"unpasteurised-brine-cured-nyons-olives-minimum-drained-weight-360g-sm-180g","description":"\u003cp\u003eNyons olives come from Provence and the area around the city of Nyons, the most northerly region for olive growing in the world. Unusually, they are only harvested in January after a period of winter frosts.  \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith the first frosts the fruits begin to dehydrate, developing characteristic wrinkles that signal the best fruit:  those with the lowest water content, and therefore the most concentrated flavour. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIndustrial olives spend 24 hours in a chemical lye solution to rid them\u003c\/span\u003e\u003cspan\u003e of their bitter glucosides and are then pasteurised. Our Nyons olives spend 6 months in a 10% brine before they are ready to eat. They remain unpasteurised and are full of nutritional goodness: monounsaturated fats, vitamin E, antioxidants, polyphenols, protein, oleic acid and oleuropein\u003c\/span\u003e\u003c\/p\u003e","published_at":"2020-02-11T12:00:05+00:00","created_at":"2020-02-11T12:03:57+00:00","vendor":"The Ham and Cheese Company","type":"","tags":[],"price":1000,"price_min":1000,"price_max":1000,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":31868005646417,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":false,"featured_image":null,"available":true,"name":"Unpasteurised, Brine-Cured Nyons Olives. Minimum Drained Weight 360g (double the 180g tub)","public_title":null,"options":["Default Title"],"price":1000,"weight":0,"compare_at_price":null,"inventory_management":"shopify","barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/IMG_6599_1.jpg?v=1581488100"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/IMG_6599_1.jpg?v=1581488100","options":["Title"],"media":[{"alt":null,"id":6430921490513,"position":1,"preview_image":{"aspect_ratio":1.0,"height":3024,"width":3024,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/IMG_6599_1.jpg?v=1581422638"},"aspect_ratio":1.0,"height":3024,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0055\/9172\/8201\/products\/IMG_6599_1.jpg?v=1581422638","width":3024}],"content":"\u003cp\u003eNyons olives come from Provence and the area around the city of Nyons, the most northerly region for olive growing in the world. Unusually, they are only harvested in January after a period of winter frosts.  \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith the first frosts the fruits begin to dehydrate, developing characteristic wrinkles that signal the best fruit:  those with the lowest water content, and therefore the most concentrated flavour. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIndustrial olives spend 24 hours in a chemical lye solution to rid them\u003c\/span\u003e\u003cspan\u003e of their bitter glucosides and are then pasteurised. Our Nyons olives spend 6 months in a 10% brine before they are ready to eat. They remain unpasteurised and are full of nutritional goodness: monounsaturated fats, vitamin E, antioxidants, polyphenols, protein, oleic acid and oleuropein\u003c\/span\u003e\u003c\/p\u003e"}

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