That is the question! How does a delicious, whole, Kalamata sound? Now, we’re sure you’re thinking, “Of course the olive is whole! I don’t want it sliced…” Well, a “whole” olive refers to an olive that still has the pit intact, versus having a pitted olive, which has the pit removed.
Whole olives or pitted olives is an age old question. Some things to consider when trying to decide between the two:
We have a large variety of whole and pitted olives at the Olive Pit, so stop by and ask one of our Olive Experts for a sample and see which olive you like best!
The Olive Pit
Welcome to the first installment of Olive Pit 101! This is an introduction to the wonderfully fascinating - and delicious - world of olives! This week, we’re going to discuss a few of the basics when it comes to olives. For instance: did you know that olives are a fruit? They are! They’re grown on a tree, like an apple, and the tree is grown by starting with a seed. Olives can come with or without the pit, so be sure you check the signage at the The Olive Pit, or ask someone behind the counter!
Speaking of seeds, in everyday language we use the word seed for the hard center of a fruit, but when it comes to olives, the seed is called the “pit,” like we do for peaches. Another term used in Olive Land is brine. A brine is the liquid that the olives are preserved in - which a lot of people may call the :juice” - but we regularly refer to as their brine. There are 3 types of olive brines: plain water, salt water, or oil, all of which are indicated on signage we have at the Olive Pit, but don’t be afraid to ask!
Now, let’s talk ripeness! When it comes to olives there are 3 types of ripeness:
So there it is, your introduction to the world of olives at Jungle Jim’s! Next time you’re coming through, be sure to stop by The Olive Pit at either location and talk to one of our Olive Experts about our full and fun selection of olives!
The Olive Pit
You may have missed it, but The Olive Pit has moved - and transformed - at our Eastgate location. Until recently, you could find this incredible selection of olives from around the world next to our awesome Beer & Wine Department.
Now, you can find The Olive Pit attached to our Deli Department, just across from our Produce Department, and just a short walk away from our Cheese Shop. Everything you need to make fruit, veggie, cheese, meat and olive trays and platters is now all in the same area, making it convenient and easy to come up with new ideas and recreate old favorites.
And don't forget: you don't have to be shy! If you would like a sample, just ask! There are dozens of olives, mixes and other delicious treats available, so we know it can be a bit overwhelming. But we're here to help you along on your own olive adventure!
What's your favorite olive you've had from The Olive Pit?
It’s New Year’s Eve, which means it’s time to party! But we don’t want you to get caught having just any old boring snacks for your guests. So we went on a little adventure to pick out some interesting snacks you can feature at your party or bring to a friends. Check out some of the fun international snacks that we carry here at Jungle Jim’s!
Chips and Fresh Salsa
Japanese Rice Crackers
Taiwanese Shrimp Chips
Mirch Masala Snack Mixes
Spanish Mixed Nuts
The snacking possibilities are endless at Jungle Jim’s. Be the life of the party with interesting selections from any part of the store. These are only a fraction of the snacks from around the world that we carry. Come in and discover your favorite!
Jungle Jim's does a lot of things, but one of our favorites for this time of year (and really, throughout the entire year) is building classic and not so classic party trays.
Our Party Tray team is hard at work putting together fresh, delicious and unique trays for just about any occasion imaginable, and are ready and waiting to create something awesome for you this holiday season! From simple to wild, each party tray is put together by a knowledgable member of our awesome team (or several members during busier times) and is made to order, just for you. Are you ready to go wild with us this holiday season?
Green Cerignola - a meaty green olive from Italy, it may look like your typical green olive, but not so fast! The Green Cerignola is firm to the touch and not too salty thanks to its water brine. It’s very juicy when you bite into it, so have your napkins handy. The overall flavor of this olive is mellow and earthy - we think it will quickly find a place on your list of favorite Italian olives.
Carmona 5 Mix - a new Spanish olive mix to our bar! There is a mixture of fantastic Spanish olives that creates an intense, flavorful and memorable mixture of flavors. Consisting of Cornicabra, Zorzalena, Cuquillo, Verdial and Gordal olives, all of the olives in this mix are whole - so watch your teeth - but you will find that the combination of green, semi ripe and ripe olives in a red wine vinegar brine will become a fast favorite!
Pitted Kalamata - a favorite of the Greeks, the Kalamata is a ripe, tender olive in a red wine vinegar brine. One of the world’s most recognizable olives, the Kalamata is has a bold, tart and fruity flavor when you bite onto it - enough to make some shiver in delight! Kalamata olives are handpicked to reduce the amount of bruising to the fruit, they are delicate in nature but bold in flavor.
And a little something extra...
Ghost Pepper Salsa - don’t let the name scare you! This salsa is a delicious blend of tomatoes, onions, cilantro and, of course, ghost peppers. The Ghost Pepper is the world’s second hottest pepper, but it packs its heat with a delicious, world famous flavor. You can eat this salsa with chips and your favorite beverage, or try pouring it over a block of cream cheese, which will cool it down a bit, and serving it with crackers.
The Olive Pit
Black Cerignola - a ripe, meaty, black olive from Italy. This olive may look like your typical black olive but this one is anything but. The Black Cerignola is firm to the touch and not too salty since it’s in a water brine. It is very juicy when you bite into it, so have your napkins handy. Overall, this olive is mellow and earthy and will surely find a place on your list of favorite Italian olives.
Black Portuguese - a firm, black olive - but this time from Portugal. This olive has a delicate, mellow and smooth flavor, very similar to the California Mission olive and is a whole olive, with the pit still intact (so watch your teeth)! Black, ripe Portuguese olives are an ideal addition to sauces, dishes including fish, or on their own with a drizzle of olive oil and sprinkle of herbs.
Greek Pitted Mix - a flavorful mix of Greek olives in a delicious red wine vinegar brine. The mix begins with Kalamata olives, with some green Chalkidikis and topped off with Amphissa olives. These are all pitted, so have no fear - no pits here. Because it has green and black olives mixed together, it’s crowd pleaser and brings together some of the best of both worlds. This olive mix should not be missed!
The Olive Pit
Taggiasche Ligurian - a ripe, purple olive that hails from Italy. This olive is soft to the touch, and rich with a tart, savory flavor. Grown in Taggia, Italy, this variety was originally brought to that region by the St. Columban monks. It is not one to be missed!
Roasted Red Pepper Stuffed - a firm, green olive stuffed with a delicious roasted red pepper. It may remind you of an old stand by, the pimento stuffed Manzanilla, but this olive will surely surprise you! It’s a large, flavorful olive from Spain that would be delicious in your next Martini. Or, try pairing this olive with Gouda, blue cheese or Manchego, a little crusty bread, and a healthy bunch of grapes and you are set for a delightfully simple, yet tasty, dining experience.
Pitted Picholine - “Oolala!” is what you’ll be saying after your first taste of this olive. Crisp and green, with a rich, nutty taste, it will snap your taste buds to attention as you enjoy the wonderful flavor and texture of this French olive. Picholines are grown in the Gerd region of France, so grab your beret, a baguette and your favorite Brie as you dream of soft, French breezes while enjoying this olive.
The Olive Pit
Amphissa - also known as Amfissa - either way you spell it, this olive is delicious. The Amphissa is a ripe, soft olive rich in taste and texture that’s preserved in a red wine vinegar brine to add an extra special touch to this already smooth and juicy olive. Of all the table olives grown in Greece, this one is the most popular! 70% of the olives served on the table are Amphissa!
Almond Stuffed - a firm, green olive from Greece that is, as the name indicates, stuffed with a crisp almond. These olives are a true delight! You get the delicious saltiness of the olive and the crunch of the almond, which we think is a true marriage made in olive heaven.
Pitted Mix - a delicious mixture of olives, we blend 5 varieties of olives together to achieve a mixture that we think you will truly enjoy. We start with a green Chalkidiki from Greece, then add salty Castleveltranos from Italy. We can’t forget France, so we add in ripe, black Nicoise, then back to Greece we go to add in Kalamatas. Finally, we finish off the mix with black mission olives from California. This mix is served in a flavorful, salty brine and should not be missed.
The Olive Pit