Bring on the Botijas! All About Our New OlivesFebruary 20th, 2019
Desert sun, coastal breezes, and pristine soil make our new organic Botija olives, which are ethically sourced in Peru, extremely rich and flavorful. If you’ve never tried this savory superfood, you’re in for a treat.
All About Botija Olives
Botija (“bow-tea-ha”) olives are an heirloom varietal that were first cultivated in the 16th century by Spanish colonists in South America. Today, they’re an integral part of Peruvian cuisine and culture, appearing in everything from empanadas to stews.
Most conventional olives are picked before they’re ripe and softened with chemicals like lye. Not ours, which are instead picked ripe, brine-cured in sea salt and spices for three to four months, and then dehydrated at a low temperature. These steps not only maintain the fruit’s nutrients, but also its amazing umami flavor. Soft, meaty, and tender, each serving delivers iron, fiber, and vitamin A. Enjoy with salads, cheese plates, or snack on a handful right out of the bag!
Rooted in Goodness
When it came to sourcing our organic Botija olives, we decided to partner with a family farm in Peru. The 48-acre parcel was originally a barren stretch of coastal desert, with nothing but sandy soil and a few trees. After years of hard work, the family transformed it into a biodiverse oasis and the first USDA Certified Organic olive farm in Peru.
The family is passionate about soil health and sustainability, and employs innovative agricultural techniques to increase yields, all while promoting biodiversity. From creating compost with pruned clippings and manure from the farm’s animals to using their very own bees to pollinate the olive trees, the family demonstrates incredible care and stewardship from branch to bag.
More Thrive Market Organic Olives
Wild about olives? Shop our entire line, from Kalamata olives to green olives to olive bruschetta. Trust us, they’re all worth trying.
Our organic Kalamata olives are harvested from the Laconia and Livanata regions of Greece, where they’re grown without pesticides. Each batch is pitted and brine-cured in water, sea salt, and red wine vinegar for an extra snap of flavor. Add them to salads, pastas, or tapenades!
A versatile pantry ingredient, green olives have a meaty texture, herbal aroma, and buttery finish that pairs perfectly with cheese, hummus, or charcuterie. Our organic green olives hail from the Mount Athos peninsula of Greece and are grown without pesticides. Each batch is pitted and brine-cured in water, sea salt, and citric acid.
A delightful medley, our organic Greek olive mix consists of Kalamata and green olives that are cultivated in Greece without the use of pesticides. Each batch is brine-cured in a mixture of aromatic wild herbs, red wine vinegar, water, citric acid, sunflower oil, and sea salt. Pair them with cheese and charcuterie for a crowd-pleasing app.
Our organic olive bruschetta is a taste of the Mediterranean in a cup. The combination of Kalamata and Amfissa olives, along with roasted peppers, garlic, capers, herbs, and spices from Greece is savory, zesty, and rich. It contains absolutely no pesticides or additives, and has a rough-chopped texture that’s ideal for topping cheese and crackers.
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