Fresh Olives

Sharing food with family and friends is one of the greatest ceremonies of all – the table is set for a celebration of food and the olive is the invitation. They are a delight enjoyed at one time, but their real pleasure begins when you consider them an essential ingredient.

While there's an anything-goes antic to the pairings game – Truly, do what tastes good to you – there's an etiquette when it comes to eating olives. It is one that lacks pretension of any kind. SO get creative with olives, cheeses, wines and wonderful foods that bond well... and the people that do, too.

Piccante Green Pitted

Our Californian grown Sicilian style olives marinated with spicy hot crushed red pepper.

Black Greek Olive

These semi-firm olives have a dark brown hue and are prized for their pleasantly tart flavor.

Sicilian Greek Cracked

California grown and Sicilian style cured, these olives have a firm texture and mildly tart flavor with a buttery finish.

Pitted Calamata

The absolute king of all olives, the Greek Calamata olives are strictly a product of Greece where the Mediterranean climate and aired landscape allow them to ripen to perfection. They are carefully hand-harvested and cured naturally. Almond in shape and dark brown to deep purple in color, those olives have a rich smoky flavor & nutty finish.

Olive Medley

A classic DeLallo mix of Calamata, Greek Black, and California Sevillano are married together in this colorful and flavorful packed medley.

Pairings

Gorgonzola Stuffed Olives with Figs and Sangiovese

A handful of dried figs intensify the tembre and texture of the full-bodied gorgonzola-stuffed olives. The Sangiovese is dark and fruity, wiht lingerings of oak, to bring this earthy pairing full circle.

Garlic Stuffed Olives with Taleggio and Merlot

The aged, tan-colored Taleggio cheese has a tang to it that stirs the garlic stuffed olives, releasing more flavor in this classic Italian pairing. A Merlot, pulsing with plum, gives it a dessert finish.

Provolone Stuffed Olives with Walnuts and Shiraz

A butter Provolone stuffed olive muses well with a crunchy walnut – the salt of the olive seizes the tongue, and the nut releases it. A rich, dark Shiraz balances both, leaving behind ripe fruits and peppered tannins on the palate.

Blue Cheese Stuffed Olives with Pears and Sherry

Sherry, served sweetly at room temperature. pairs well with a plump olive stuffed with pungent blue cheese. A cool, crunchy pear finishes the flavor off nicely and holds the zest of the cheese on the tip of the tongue while the Sherry rolls in the back of the throat.

Feta Stuffed Olives with Pita Bread and Soave

Lightly salty crumbles of feta marinate with the light pop of the olive and conjure up a fanciful Mediterranean reverie when accompanied by warm halves of fresh pita bread and light Italian Soave, with just a hint of almond.

Sun Dried Tomato Stuffed Olives with Goat Cheese and Sauvignon Blanc

The sun-dried tomato stuffed olives reigns rustic and can be smeared with soft, young, flavor-rich goat cheese. A soft Sauvignon Blanc, with sweet vanilla and wood is an addicting accompaniment.