(Well, not quite new. But definitely super.)
The process of fermentation pre-digests foods, making them exceptionally bioavailable.
Our products are lab tested & verified to contain billions of colony forming units (CFUs) per serving.
fermentation creates new & enhanced nutrients through its metabolic process, boosting B vitamins especially.
ferments are high in prebiotics, insoluble fiber that feeds & nourishes your gut flora.
The lactic acid in ferments removes toxins & eliminates bad bacteria, making them intrinsically food safe.
Fermentation creates naturally occurring probiotics that stimulate & strengthen the resident microbiome, when consistently consumed.
We use a mineral-rich, pure and unrefined Mediterranean sea salt. It is non-iodized and contains no caking agents or added preservatives.
We source most of our vegetables from local farms. That means just 1-2 days between harvest and fermentation; this preserves phytonutrients and creates a more nutritious product.
Pickles containing vinegar or sugar are not lactic-acid fermented and are therefore not a probiotic, gut-healthy pickle. Period.
Some call it ‘wild fermentation’ because it creates an abundant growth of natural, live probiotics. Pasteurization would kill these live cultures, so we don’t do it.
Scramble or fry up 2 - 3 whole eggs in butter, ghee or coconut oil, along with some spinach. Enjoy with kimchi or kraut on the side.
Toss a salad with mixed greens, avocado, veggies, raw seeds and a generous pour of extra virgin olive oil. Top with a serving of kraut along with the brine, no salad dressing necessary.
Pick your protein and saute a large portion (half a plate) of greens - kale, chard or spinach with garlic, coconut oil and sea salt. Pickle on the side.
I like to have these pickles with other finger foods for an easy dinner -- meats, cheeses, veggies, etc. or slice to use on sandwiches, in wraps, etc. They are pretty spicy, so the are for adults-only in our household :-) We make everything for the kiddo with the regular dill pickles.
Here's a wrap: Mission Foods sun-dried tomato wrap, red pepper humus, sharp cheddar, yellow mustard, sunflower seeds, pumpkin seeds, red pepper, spinach, and
Olive My Pickle Spicy Kosher Dill Fermented Pickles and Mixed Greek Olives 💗
My husband I like the Spicy Kosher Dill pickles, but they are too much for the kiddo. I love making veggie wraps with a sun-dried tomato wrap, red pepper humus, sharp cheddar, yellow mustard, sunflower seeds, pumpkin seeds, red pepper, spinach, and Olive My Pickle spicy pickles for me, garlic pickles for the kiddo, and mixed Greek olives for both of us 💗
Best tasting pickle I've ever had. They said I got bonus points for a photo, so I'm hoping I find out soon how to collect those points! lol. This photo on Grandma's old plate, has the spicy dills, some of the jalapeno stuffed fermented olives, some Kalamata olives, some fermented garlic as well as some toast squares with vegan butter and garlic, Ritz crackers, some vegan sausage, home made mustard using the ferment juices, vegan lunch meats and cheeses, dried apricot curls, and something else I'm probably forgetting. Simply great pickles and olives and excellent customer service. I'm not sure that I can share a personal story about my gut health as they also asked, because my gut sucks, but any chance to eat real fermented foods always helps. So, 5 stars from me, will be ordering over and over.
The fermented garlic was sliced up and then went into this bow tie pasta with marinara and vegan meat balls. You can really taste the ferment. We used four cloves, which was plenty. It's powerful and delicious.
The olives were to die for, I ate half of them pretty much right off, but I've saved some for a charcuterie I'm making this weekend--with vegan cheeses, crackers, dried figs, mustards, etc.
And, those pickles, please. They are the best pickle I've EVER had in my life. I have diced them up into potato salad, put on grilled cheese, and in other salads as well. Also, served on vegan chili dogs, too good for words. Amazing. Again, you can smell and taste the ferment, a recognizable smell and flavor.
I've suffered from gut problems for over a decade, even had to have a colostomy bag for three months a few years ago. I wish I hadn't waited so long to understand the importance of a good gut biome. Eating more ferments has been a godsend. I can't do my own fermenting due to my water having too much chlorine, so I have to purchase them. And, I was growing weary of Kimchi and Sauerkraut from the health food store (although I will get some of those here too). I am so grateful for these wonderful ferments.
I love Olive my Pickles, tremendously. Thank you.
This batch is crispier and more tasty than any I have ordered before. Just love them with my panini sandwich at lunch time.
Our quick guide has the answers. Get 20+ meal ideas, tips, hacks and snacks for your best gut ever.