GROVE TO TABLE™
Every olive has a peak season for growing and harvesting before they can begin curing, the centuries-old method of drawing out each olive varietals true flavor.
As olives mature on the vine, a grower will return to the tree several times over the course of weeks to pick each piece of fruit when it is perfectly ripe. Time consuming? You bet. But well worth it in the end. Whenever possible (and that’s most of the time), this is how our olives are picked.
After harvest, the olives are sorted for size and shape. Smaller olives may be used for oil or tapenades. Olives with bruised skin or any defects will be discarded. The rest of the harvest is ready to be cured as table olives.
Off the tree, olives are inedible and bitter. Curing, which can take up to 6 months depending on the varietal, is widely considered the “art form” of the olive craft. Curing describes the process that reduces the level of oleuropein, a compound found in olive skin, flesh and seeds. This process reduces the olives natural bitterness and draws out its inherent sweet, buttery or herbal tones.
The love is in the details. Almost every Divina stuffed olive is stuffed by hand. Our Greek Olive Mix is hand-mixed to prevent bruising and marinated lightly before a bay leaf or two is placed in each jar. These extra touches are important. It is a testament to tradition and a focus on quality above speed.
The final stop before the olives reach your table is when they are packed and shipped. Our olives go through a host of safety checks and then marked with best-by dates and lot codes. The codes allow us to trace every shipment back to where it originated. Like we mentioned earlier, it’s all in the details.