* unsalted
* sun-dried
* satisfying
* excellent source of calcium
* filling
* #1 alkalizing fruit
* dissolves mucus

These are some of the best olives EVER! They're certified organic and quite simply the most mineral-rich olives around. In nature, high nutrition is often accompanied by more pronounced and bitter flavors. Although they may be enjoyed straight from the jar, here are some recipes to mellow out the initial "bite" experienced by the consumer. Soaking in water reduces bitterness by 50%.

1. Soaked olives: Fill up olive jar with pure water. If desired, add 1/2 tsp celtic sea salt to jar. Olives become silky-soft after 3 days. Store in refrigerator.

2. Marinated olives: Soak olives as above, drain, rinse again, drain well. Fill with garlic butter (recipe follows): Mix 3/4 cup stone crushed organic olive oil with 2 tbsp coconut butter(liquid), 2 tbsp diced garlic. Store in refrigerator.

3. Herbed garlic butter: Add to garlic butter: 1/2 tbsp rosemary, 1 tbsp thyme, 1 tbsp oregano (preferably fresh, dry also works). You may add any other herbs of your choice.

4. Marinara sauce: 1/2 cup soaked sun dried tomatoes, 1 cup chopped fresh tomatoes, 2 cloves garlic, 1/2 tsp celtic salt, 2 tbsp fresh chopped basil, 1 tbsp fresh chopped rosemary, 1 tbsp dried oregano, 3 pitted soft dates, 1/2 cup stone crushed olives oil, 6 soaked pitted Peruvian olives. Blend all till smooth. Enjoy over raw zucchini pasta.

COSMIC HINT: Although the garlic butter can be reused to marinate more soaked olives, it is recommended to consume as an amazing herb sauce on salad or pasta. Also, a great Creamy Italian dressing may be created by adding the juice of two lemons and a pinch of celtic sea salt to the garlic butter. For an even creamier sauce, mash in half of an avocado to the Italian dressing. RAWESOME!!