Product Description
A mouth-watering mix of pitted plump, rich, aromatic green, Kalamata and blonde olives. Pitted and marinated for several days with extra virgin olive oil, basil, garlic, and black pepper to offer you a delicious & perfect olive mix for snacking and entertaining.
Ingredients
Mixed pitted olives (93%-Kalamata, green, blonde), salt, vinegar, lemon juice (2%), (seasoned in natural marinade with Extra virgin olive oil, basil, black pepper, lemon peel)
  • Net Weight
    5.29oz
  • Gross Weight
    5.64oz
  • Height
    2.25in
Product History

The olive tree is among the first trees to provide sustenance to human kind, bringing along a wealth of health benefits. The olive tree’s history, cultivation, fruit, and fruit juice (none other than olive oil), are inextricably linked to the peoples of the Mediterranean and to Greece in particular. Olive trees thrive near the sea under the Mediterranean sun, show a preference for infertile and rocky soils, and can survive weather conditions of drought and rough winds. It is precisely because of all those reasons that Greece is the home of the olive tree: The country’s outstanding terroir encourages olive trees to yield fruit that gives unique, traditional Greek products which envelop all of the history and tradition of Greece.

Historians believe that the olive tree has its roots in ancient Greece. Its history and cultivation, together with its fruit and olive oil, the juice of that fruit, have become one with the Mediterranean peoples and cultures and with Greece in particular. Some parts of Greece where olive growing is a way of life and a tradition such as Crete, the Cyclades, as well as the Sporades Islands, are believed to be the birthplace of the olive tree. Homer cites that olive growing began in prehistoric times. More specifically, olive growing dates back to 3000 BC. From the Cycladic Period to the present, olives have been a fundamental element of the Greeks’ social and economic history. A symbol of peace, tranquility, fertility, and rebirth, the olive tree is the Mediterranean culture’s most precious legacy, literally a "divine gift”. The ability of the olive tree to bring forth new growth throughout the year, to grow new shoots from even the most desiccated of trunks has always awed humans. Its fruit, olives, has been a staple of the Mediterranean diet for centuries.

In Greece, there is a wide range of rare olive varietals which, depending on the olive variety and its place of origin, yield quality table olives and are cultivated mostly in the period October to January. The olives’ green, purple-brown, or black color is linked to the olives’ stage of maturation. According to the scientific studies carried out on the health benefits olives have, Greek olives are highly nutritious and rich in antioxidants, dietary fiber, trace minerals, monounsaturated fats, and Vitamin E.

The olive tree is among the first trees to provide sustenance to human kind, bringing along a wealth of health benefits. The olive tree’s history, cultivation, fruit, and fruit juice (none other than olive oil), are inextricably linked to the peoples of the Mediterranean and to Greece in particular. Olive trees thrive near the sea under the Mediterranean sun, show a preference for infertile and rocky soils, and can survive weather conditions of drought and rough winds. It is precisely because of all those reasons that Greece is the home of the olive tree: The country’s outstanding terroir encourages olive trees to yield fruit that gives unique, traditional Greek products which envelop all of the history and tradition of Greece.

Historians believe that the olive tree has its roots in ancient Greece. Its history and cultivation, together with its fruit and olive oil, the juice of that fruit, have become one with the Mediterranean peoples and cultures and with Greece in particular. Some parts of Greece where olive growing is a way of life and a tradition such as Crete, the Cyclades, as well as the Sporades Islands, are believed to be the birthplace of the olive tree. Homer cites that olive growing began in prehistoric times. More specifically, olive growing dates back to 3000 BC. From the Cycladic Period to the present, olives have been a fundamental element of the Greeks’ social and economic history. A symbol of peace, tranquility, fertility, and rebirth, the olive tree is the Mediterranean culture’s most precious legacy, literally a "divine gift”. The ability of the olive tree to bring forth new growth throughout the year, to grow new shoots from even the most desiccated of trunks has always awed humans. Its fruit, olives, has been a staple of the Mediterranean diet for centuries.

In Greece, there is a wide range of rare olive varietals which, depending on the olive variety and its place of origin, yield quality table olives and are cultivated mostly in the period October to January. The olives’ green, purple-brown, or black color is linked to the olives’ stage of maturation. According to the scientific studies carried out on the health benefits olives have, Greek olives are highly nutritious and rich in antioxidants, dietary fiber, trace minerals, monounsaturated fats, and Vitamin E.

Meet the producer: GAEA
GAEA
Gaea was founded in 1995. Our name didn’t come about by accident; in ancient Greek mythology, Gaea was Mother Earth—a symbol of fertility and the goodness of the earth. As such, our vision has been to introduce the world to the benefits of the Greek Mediterranean diet by combining exquisite Greek products based on olive oil with our penchant for tradition and simplicity. Gaea is much more than elegantly-packaged wholesome foods and fine ingredients. It is a genuine philosophy of life, at the core of which is a deep appreciation for nature. We’ve always favoured non-aggresive harvesting over large volumes and high yields. And although we invest heavily in research and employ cutting-edge technology, we never stray too much from time-honoured practices. Our goal is to become international ambassadors not just of top-quality olive oil products, but of a better, healthier, more fulfilling way of eating—and living.
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Visit the region: Agrinio
Agrinio
Agrinio is the biggest city of Aitoloakarnania and its history dates back to the prehistoric period. In the 4th century BC, the battles between the Aitolians and Akarnanians took place there, and in 314 BC it was totally destroyed. It reappeared in the 12th century as the Despotato of Epirus and subsequently passed into the hands of the Serbs, the Albanians and finally the Turks, until 1853. The natural landscape of the region is characterised by the Panaitoliko Mountain with its many peaks, Lake Trichonida and the River Acheloos, which runs through the fields of Agrinio.
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"GAEA" Mixed Olives with Basil & Lemon pouch 5.3oz

In stock

Product code: 607959-701028 Gross Weight 5.64oz
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A mouth-watering mix of pitted plump, rich, aromatic green, Kalamata and blonde olives.
$4.99
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Meet the producer: GAEA
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ON ALL ORDERS OVER $99
  • Offer valid until September 30th, only on purchases of $99 or more in the same order/address.
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Map of Greece Visit the region: Agrinio...