Halkidiki Olives Stuffed with Feta Cheese
- SUGGESTED USES
- THE STORY
- Spectacular in a composed Greek salad
- Chop and toss into warm linguine, drizzle with olive oil and top with a little crumbled Feta cheese
- Great in deviled eggs and pasta salads
Halkidiki green olives, sunflower oil, feta cheese (sheep & goat milk, animal rennet, salt), mizithra cheese (whey, sheep & goat milk, animal rennet, salt), modified potato starch, spices, sea salt, citric acid (acidity regulator)
MAY CONTAIN OCCASIONAL PITS
The long process of creating olives with exceptional taste and texture begins by working with the finest small farms throughout the Mediterranean. The olives are hand-picked and hand-sorted, then cured using an all-natural fermenting process that fully preserves the natural flavor of the olives.
A Halkidiki olive is large and pale green with an oval shape. They are usually harvested when they are young. Brine-cured, Halkidiki olives have a firm textured meat with a delicious crunch and full flavor. The taste is slightly tart and somewhat peppery. The size and shape of the Halkidiki olive make it ideal for stuffing.
A little something extra: The region of Halkidiki is also the birthplace of the famous philosopher Aristotle!