DeLallo Olives & Antipasti



DeLallo has created and shaped the experience of table olives and antipasti in America.

As experts in Mediterranean gourmet and specialty foods, we are fully vested in our olives—from growing and harvesting to curing and packaging. Including our own olive orchard in California, we have developed long-standing relationships with growers and farmers in the U.S. and all over the world. 

Have you stopped by your local deli’s Olive & Antipasti Bar lately? There is no better way to experience the big, bold flavors that the Mediterranean has to offer. Whether you’re snacking, entertaining or creating, load up on the savory, briny, garlicky, lemony, tart, tangy, pickled, sweet-and-spicy flavors of your favorites. The olive bar is a great place to be inspired, browsing the best of gourmet greats from all over the world.

We love what we do. As a team of olive lovers and experts, DeLallo continues to source and develop new products, experimenting with trending ingredients and flavor combinations to share with you.


  1. Olives are actually a stone fruit (like peaches or cherries).
  2. Unlike most tree fruits, olives are inedible straight from the branch. Olives are cured in a variety of ways to remove bitter flavor compounds.
  3. All olives start out green. As they mature, olives can range from a purple to deep brown or black. Olives range in color depending on when they are harvested. As a rule, the greener they are, the less mature they are.
  4. The taste of each olive differs from olive variety to olive variety. Those big, bold flavors vary for a few reasons: olive variety, olive ripeness or color (how soon or late they were harvested) and how they are cured.
  5. Olive trees are an ancient Mediterranean crop, grown and harvested for thousands of years. Most olive trees are hundreds of years old and still bear delicious fruit!

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There are hundreds of varieties of olives from all over the world. Each has their own unique and distinct characteristics to include shape, size, color and ultimately flavor.


The exact moment an olive is harvested makes all the difference—on a scale from green (young) to black (ripened). An olive's maturity affects its texture and flavor profile.


Ultimately, it is the curing style that gives an olive its distinct flavor profile. You can cure the same olive two different ways and create two very distinct tastes.


The heart of any great get-together is the food. Create artful antipasto pairings, lavish cheeseboards, killer party apps and spreads without leaving the deli. Whether you're entertaining for the holidays or setting the stage for the meal to come, a colorful presentation brimming with bold, vibrant flavors is an impressive way to gather your favorite people. Pick up some cured meats, specialty cheeses, crispy gourmet crackers and anything else you can dream up, then visit the olive bar for some gourmet greats: tart and briny olives, artichokes, pickled giardiniera salads, sweet-and-spicy peppers, colorful bruschetta... the possibilities are endless!

Quick Tips: Building the Perfect Antipasti Spread  Not sure where to start? Impress your guests with themed antipasti spreads. Stick to one region of Italy (like Calabria in the south, where bold, garlicky and spicy flavors reign) or one Mediterranean country. Try a Greek-themed spread featuring Calamata olives, lemony hummus, feta cheese, Stuffed Grape Leaves, pita and a fruity red wine. Add a fresh dimension to your cheeseboards and antipasto spreads with apples, pears, berries or crisp veggies to brighten your offerings. Dried fruits and nuts are also a great way to introduce new flavors and textures. Bring on the drizzles, spreads and dips. Upgrade your cheese plates and antipasto platters with easy condiments like balsamic glaze, pesto, tapenade, fig spread and more. A toast to toast! Don't forget the starches: gourmet crackers, crostini toasts, crusty breads, snappy breadsticks… you name it. Breads and crackers are a great way to cleanse the palate in between briny olives and sharp cheeses. Besides that, they make great vehicles for dips, salsas, spreads and relishes. Mix it up with olive medleys and olive-less antipasto salads. Better yet, offer some irresistibly mellow, buttery olives for the newbies. (Bella di Cerignola and Castelvetrano olives have been known to convert quite a few anti-olive foodies.) There is no exact science to portions, but we like the estimate of 1/2 lb. of antipasti per guest. Up that to 1 lb. per guest when entertaining for a full evening of apps and drinks.


There is no exact science to portions, but we like to estimate 8 oz. of antipasti per guest.
Increase that to 16 oz. per guest when entertaining for a full evening of apps and drinks.


This isn’t about chips and dip.

We’re about to amp up your entertaining game a bit. Whether you’re setting the stage for the meal to come or entertaining with a colorful cheese board of your favorite olives, antipasti, meats and cheeses, knowing how to mix and match flavors is essential.

What’s so amazing about entertaining with pairings? It’s both easy and impressive. Eye-catching olive and antipasto items come together in artful ways, complementing wines and cocktails, specialty cheeses and cured Italian meats.

Still, it might seem overwhelming at first. As if hosting weren’t stressful enough, creating a delicious harmony of flavor combinations is complex. It is a science. Good thing we’ve rounded up some simple tips and insight from our DeLallo experts.


Features best-loved Greek-style favorites like tart and briny Calamata Olives, Stuffed Grape Leaves, and a generous chunk of tangy feta cheese. Just add your favorite pita bread and hummus. 


This flame-kissed entertaining assortment is one fire you won’t want to put out. It includes our signature Hot Calabrese Sausage, Piccante Green Olives and a zesty selection of crisp, colorful antipasto salads.

Calabrian Pepper Pizza with Mascarpone and Italian Sausage


A unique, ready-to-serve combination of our famously delicious Olive & Antipasti top sellers. This exquisite entertaining collection stars a wide variety of savory olive and antipasti.


From super-sharp aged varieties to young fresh types, cheese can make all the difference to your antipasto lineup. Cheese runs the gamut of delicate to bold, much like wine, but with an intricate middle ground of surprising textures, aromas and notes.


Note on Dry vs. Sweet

Dryness or sweetness in a wine depends on its residual sugars, or natural sugars left after the grapes ferment. Fermenting begins with a very sweet grape juice that the yeast eats and ferments to create alcohol. If fermentation uses up all the sugar, the wine is considered dry. If fermentation stops before the sugar is used up, there will be more sugar, resulting in a sweet wine.



See your next trip to the Olive & Antipasti Bar as an invitation to great gourmet meals. The bar offers a colorful, bold-flavored lineup of tasty Mediterranean ingredients. Take your pastas, pizzas, salads, and flatbreads to the next level.

Pizzas & Flatbreads

Mediterranean Bowties with Calamata Olives and Feta

Pasta Night

Picnic Favorites

Blue Cheese Stuffed Olives Puff Pastry Bites

Entertaining Apps



From the buttery, green Italian Castelvetrano to the tart and tangy Greek Calamata, olives come in a number of varieties from all over the world. Depending on a number of factors, including the climate and time of harvest, olives boast a vast range of colors, textures and flavors. (And, of course, how they are cured!) These beloved, bite-sized fruits are as complex as they are plentiful, so be sure to explore the world of flavor that olives have to offer.


Olives come in a wide range of colors, from straw-green to purples and black ...even pink! The precise moment an olive is harvested can determine its flavor and texture. Just as you might imagine, the greener an olive, the younger it is. These youthful fruits are typically picked from the tree in September and October—early in the harvest season. Green olives are often tart in flavor with a crisp, firm flesh. Dark-hued olives (the deep purple, brown and black) are allowed to ripen longer on the tree before they are plucked—typically in January—creating a more tender and more complex olive with deeper, richer notes.


Castelvetrano Olives in Bowl

Younger olives are green and tend to be firmer and crisper in texture with a more bright, tart flavor.


Castelvetrano Olives in Bowl

Dark olives are more mature, boasting richer and more intense flavors with a tender bite. Ripe olives can vary in color: from purple to brown to black.


Now why can't I just pluck an olive from a tree and plop it into my mouth? Raw olives are hard and extremely bitter—inedible until cured. The process of curing olives is simple, but takes time. Bitter (oleuropein) compounds are removed and the olive's natural sugars are converted to lactic acid. An olive owes its most charming characteristics to its cure.

** Black canned olives are processed, or ripened, more quickly with lye.

This speedy method takes less time but also takes away from an olive's flavor.



Natural Brine Cure

A natural process where ripened olives are fermented in salt water. While this method takes longer (months and months and months), the results are a superbly flavorful olive. Our preferred cure for most olives, it is a natural way to emphasize an olives full, bold flavor.

Salt Cure

​Dry cured, or salt cured, olives are super intense. Olives are packed in salt, removing bitterness and moisture, leaving behind a wrinkled raisin-looking olive with a deep, concentrated flavor. These olives are often packed in oil, giving them a plump, juicy bite. (Sometimes referred to as Oil-Cured Olives.)

Lye Cure

Lye, also known as caustic soda, is a curing agent used to hastily cure olives. An olive that might take months otherwise, can be cured in days or weeks. This process is followed by a thorough rinsing. While olives often keep their texture, the downside of a lye cure is loss of flavor.

Chardonnay Pairing #2: Wine, Cheese and Olive Pairing


Stuffed Queen Olives in Brine

Jumbo Pitted Calamata Olives Seasoned

Pitted Olives Jubilee

Pitted Oil Cured Olives

Blue Cheese Stuffed Olives

Greek Feta Salad

Colossal Calamata Olives

Pitted Olives Gigante

Piccante Green Pitted Olives

Italian Aglio Green

Pitted Olives

Hot Pitted Olive Salad

Garlic Stuffed Olives

Mixed Olive Salad

Feta Stuffed Olives

Sun-Dried Tomato

Stuffed Olives