Peruvian olives are known for their exquisite flavor and for being a food of high nutritional value. With a firmer, fleshy texture and a larger fruit size than their Spanish predecessors, these olives are the icing on the cake in various dishes of Peruvian cuisine.
Traditionally it is called a “black” or “botija” olive, but it is not black but has a purple cherry color and when exposed to the air it can turn a little darker. The botija olive decorates various dishes of Peruvian cuisine, it is a unique product that is only produced in Peru with its particular characteristics of size, color and maturation. They are nutritious due to their rich content in minerals such as sodium, potassium, magnesium, iron, phosphorus and iodine. * They contribute to the supply of calcium to the body. They are antioxidants thanks to their B group vitamins and their provitamins A and E. * They provide amino acids and essential vitamins.
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