Dinner with Krinos pitted kalamata olives in vinegar brine and olive oil
Photograph the shelf it sits on and tonight's recipe is written around everything that is there.
On the label
OLIVES, WATER, SALT, OLIVE OIL, ACETIC ACID (VINEGAR), POTASSIUM SORBATE, SODIUM BENZOATE.
Krinos, pickles, olives, peppers & relishes, serving 15 g, package 8 oz/227 g. Ingredients as printed on the label.
More from Krinos
- Krinos imported cracked green olives in vinegar brine and olive oil
- Krinos greek black olives in vinegar brine
- Krinos taramosalata greek style caviar spread
- Krinos imported kalamata olives in vinegar brine
- Krinos pepperoncini in vinegar brine
- Krinos grape leaves in vinegar brine
- Krinos oil cured olives
- Krinos tarama
- Krinos roasted sweet red peppers in vinegar brine
- Krinos white cheese
Other olives
- Gonzalez green olivesGonzalez
- La Verdadera spanish manzanilla olives stuffed with minced pimientoLa Verdadera
- Goya cocktail olives, pitted manzanilla spanish olivesGoya
- Springfield chopped california ripe olivesSpringfield
- Springfield sliced california ripe olivesSpringfield
- Gonzalez manzanilla olivesGonzalez
- Bumble Bee albacore tuna with jalapenos & olive oil, jalapenos & olive oilBumble Bee
- Spectrum canola & olive oil blendSpectrum
- Eckrich olive loaf, oliveEckrich
- Golden Taste olive dip & spreadGolden Taste
Cooks as olives, vinegar, olive oil. Half of it left? Use up the olives.