Green olives are the fruits of the Olea europaea tree, harvested before full ripeness, when their skin is still green. In their fresh state, they have a bitter and tannic flavor and are often processed through methods such as brining or preservation in oil to make them edible. They are widely used in cooking, particularly in Mediterranean gastronomy.

Fresh peas with pods are spring legumes with bright green pods, containing small, sweet, and tender seeds. Harvested before full maturity, they have a delicate, herbaceous flavor. They can be eaten whole when young, or shelled when more mature. Rich in fiber, plant-based proteins, vitamins A, C, and K, as well as minerals like iron and potassium, they are nutritious and versatile in the kitchen. They can be eaten raw, sautéed, added to soups and risottos, and pair well with ingredients like mint, bacon, and fresh cheeses.

Shelled fresh peas are the sweet and tender seeds extracted from the pods, with a bright green color and soft texture. Harvested in spring, they are prized for their freshness and versatility in the kitchen. Rich in fiber, plant-based proteins, vitamins A, C, and K, as well as minerals like iron and potassium, they are light and easy to digest. They can be eaten raw in salads or quickly cooked to preserve their flavor and texture. Perfect for soups, risottos, side dishes, and purees, they pair well with aromatic herbs, dairy, and savory ingredients like bacon or ham.

The golden onion is a variety characterized by its golden or yellow outer skin and white or yellow inner flesh. It is one of the most popular and widely used onion varieties in many cuisines around the world.

Golden onions are valued for their sweet and mild flavor, making them ideal for a wide range of dishes. They can be eaten raw in salads, sauces, and dressings, or cooked in soups, stews, sauces, side dishes, and much more.