Unpasteurized Almonds 8 oz
Use Ojio Organic Unpasteurized almonds in place of roasted almonds for salads, cereal, baked goods & more.
Ojio Whole Almonds are native to the Mediterranean Basin and have adapted well to the hot dry summer and mild wet winters. In Southern Spain and Italy, heirloom species have flourished for millennia, under the watchful eyes of small farming communities. The result is a uniquely sweet variety of almond that is as flavorful as it is nutritious.
Almonds grow best in climates with warm summers and wet winters, making the Mediterranean Basin a perfect source. When the almonds have matured the shell splits, becomes dry, turns brown in color and are ready to be harvested.
Almonds are picked once a year, usually between August and September and take a few months to complete the whole harvest. During harvest time tarps are unfolded around each tree and placed underneath to catch falling almonds. When the tarps are in place, machines go from tree to tree, shake the almonds off into the tarps and then are sent to be cleaned.
When the almonds have been collected, they are scanned for contaminants, cleaned and sorted. After the almonds are cleaned they have an extremely long shelf life as long as the shell remains intact. Before each shipment we remove the shell, vacuum seal them in packages and ship them out.
Located west of Spain, the Mediterranean Basin covers portions of Europe, Africa and Asia. The climate consists of hot dry summers and mild wet winters with a small range of temperatures between summer highs and winter lows. The landscape consists of rocky shores, coastal wetlands, sandy beaches and mountains that can be seen from almost anywhere in the area.
Italy & Spain, Mediterranea
|Amount per serving Calories||160|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 1g||5%|
|Trans Fat 0g|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 3g||11%|
|Total Sugars 1g|
|Includes 0g Added Sugars||0%|
|Vitamin D 0IU||0%|
|Vitamin E 10.5IU||70%|
* Percent DV are based on a 2,000 calorie diet.