IF YOU SEE AN IMAGE THAT IS NOT PROPERLY SOURCED, PLEASE LET US KNOW AND WE'LL UPDATE THE INFORMATION! Manzanilla Olives: Manzanilla Olives are plump, green Spanish olives with a tart, briny flavor stuffed with sweet red pimento. We’ve served these to people who claim not to like olives, only to have them park themselves in front of the bowl. But olive trees grow even more slowly and require meticulous cultivation; in exchange for that intensive investment, their longevity rewards many generations. The king of Greek table olives, beloved and popular Kalamatas are deep purple, with tight, snappy, shiny skin, and a pretty almond shape.

Lately, it’s been stealing the show at the bar, enhancing dirty martinis, and gracing charcuterie boards alongside dry-cured salami and Italian cheeses. Its easygoing flavor is not the only reason for its growing popularity, this olive happens to be very versatile. They're especially delicious dressed with Provençal olive oil and fragrant herbs like rosemary and thyme. The Castelvetrano olive, also known as Nocellara del Belice, is an olive varietal from the Valle del Belice region of Sicily.Also known by the name Nocellara del Belice, this olive enjoys one of the finest climates in the Mediterranean with hot days, cool evenings and coastal breezes. Thanks to the bitterness of oleuropin—safe but profoundly unappealing—olives need to undergo a curing process before they're ready to eat.

To save money, some producers use sticks or machines to shake the ripe fruit from the trees, or leave the olives on the trees until they are so ripe that they fall to the ground without any help. These torpedo-shaped French green olives are wonderfully crisp and crunchy, with a tart, nutty, anise-y flavor.Bright green, they're often referred to as dolce (sweet), and come from Castelvetrano, Sicily, from the olive variety nocerella del belice. Whenever people tell me they don’t like olives, I tell them to try Castelvetranos before they make their determination. As an importer, we have witnessed a skyrocketing demand for Castelvetranos from food markets, online retailers, and restaurants. They're grown in Liguria, in Italy's northwestern-most region, a few miles away from France's Niçoise olive region, and the olives are indeed similar. California Sevillano: The California Sevillano is a plump, meaty olive with a brilliant balance of tart and buttery flavors.

The Nocellara del Belice olive has two DOP protections: both Valle del Belìce DOP olive oil and Nocellara del Belice DOP table olives have protected status in the European Union.Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. The largest selection of Olives on the market, flavourful and ideal to be matched in Salads and alongside a nice glass of bubbles for your Aperitivo! Sometimes, the simplest modifications can elevate a dish or an ingredient in a way that is, frankly, unbelievable! Mission olive trees have flourished in California since the 1700's; most of the yield goes to make olive oil, but black oil-cured and green brine-cured table olives are both mild, grassy, and bright in flavor.

Like the green Castelvetrano olive, the Bella di Cerignola olive can be described as mild and buttery. The end products are “ sweet” olives, due to their low salt content, extremely crunchy, with the original deep bright green colour.Discovering how to infuse our lives—ourselves, our work, our relationships, our homes, and our entertaining spaces—with simple beauty, more intention, and slow living principles. That salad scarred me, and as a result, I spent most of my childhood and young adult life cursing the name of the olive. I choose the olives of highest quality, and then send them to the laboratory next to my mill, where our cherry tomato sauce and tomato paste are also produced.